Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup dry white wine
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 pound large shrimp, peeled and deveined
- 1 pound crab meat
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Make roux: Stir in flour and cook for 1 minute, stirring constantly.
- Add liquids: Gradually whisk in seafood stock, white wine, diced tomatoes, thyme, oregano, and red pepper flakes. Bring to a simmer, then reduce heat and cook for 15 minutes.
- Add seafood: Stir in shrimp and crab meat. Cook for 5 minutes, or until shrimp are pink and cooked through.
- Blend (optional): Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, you can use a regular blender in batches, being careful not to overfill.
- Finish: Stir in heavy cream and season with salt and pepper to taste.
- Serve: Garnish with chopped parsley and serve hot.
Tips:
- For a richer flavor, use shrimp shells to make the seafood stock.
- Add a pinch of saffron for an extra flavor boost.
- Serve with crusty bread or grilled cheese sandwiches.
Enjoy your delicious and flavorful Crab and Shrimp Seafood Bisque!