Ingredients:

  • 1 pound (450g) shrimp shells and heads
  • 1 pound (450g) crab shells (from cooked crabs), optional
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 8 cups (1.9L) water
  • 1 bay leaf
  • 1 teaspoon (5ml) black peppercorns
  • 1/2 teaspoon (2.5ml) dried thyme
  • 4 tablespoons (60ml) unsalted butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 leek, white and light green parts only, thinly sliced and well rinsed
  • 2 carrots, finely chopped (about 1 cup)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60ml) tomato paste
  • 2 cups (475ml) strained shellfish stock (from above)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) dry sherry (optional, but highly recommended)
  • 1 pound (450g) cooked shrimp, peeled, deveined, and chopped
  • 1 pound (450g) cooked crabmeat, picked over for shells
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Make the Shellfish Stock: Sauté the shrimp and crab shells with onion, carrots, celery, and garlic in olive oil. Deglaze with white wine. Add water, bay leaf, peppercorns, and thyme. Simmer for 30 minutes. Strain the stock, discarding the solids.
  2. Sauté the Vegetables: In a clean stockpot, melt butter and sauté onion, leek, carrots, and celery until softened.
  3. Make a Roux: Stir in flour and tomato paste. Cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Add the Stock: Gradually whisk in the strained shellfish stock, ensuring no lumps form. Bring to a simmer.
  5. Simmer and Purée: Simmer for 20 minutes. Use an immersion blender to purée the soup until smooth (or carefully purée in a regular blender in batches).
  6. Finish the Bisque: Stir in heavy cream and sherry (if using). Season with salt and pepper to taste.
  7. Add the Seafood: Gently fold in the chopped shrimp and crabmeat. Heat through.
  8. Serve: Garnish with fresh parsley and serve with lemon wedges (if desired).