Seafood bisque

Seafood bisque
Preparation time
20 mins
Cooking time
30 mins
8 people

Seafood bisque.

If you’re a purist, you know that a true bisque is a seafood soup, but it is often used to describe any creamy soup. The soup is French, but the origin of the word “bisque” it is not clear. It might be derived from Biscay, as in The Bay of Biscay, a gulf which lies off the west coast of Europe, bordering Western France and Northern Spain.

This seafood bisque is made with crab and shrimp, but you may choose to substitute another seafood or add a third, such as lobster, scallops, or firm, flaked fish.

The soup is super easy to prepare and cook, and it’s ready in 15 minutes. Serve with freshly baked biscuits or crusty bread. If it is a lunch or main course soup, add a salad.


Seafood bisque


  • 1 tablespoon olive oil
  • 8 large green prawns, peeled, deveined, heads and shells reserved
  • 1 brown onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stick, finely chopped
  • 3 large garlic cloves, chopped
  • 1 bay leaf
  • 1L (4 cups) water
  • 80ml (1/3 cup) dry white wine
  • 55g (1/4 cup) medium-grain rice
  • 1 50g sachet tomato paste
  • Pinch of saffron threads
  • 375ml (1 1/2 cups) water, extra
  • Salt & freshly ground black pepper
  • 8 Tasmanian scallops, deveined
  • 1 250g piece Atlantic salmon fillet, skinned, cut into 2cm pieces
  • 4 sprigs fresh thyme, leaves picked

garlic baguette

  • 20g (1 tablespoon) light Dairy Soft (Devondale brand)
  • 2 large garlic cloves, crushed
  • Salt & freshly ground black pepper
  • 1 30cm baguette, cut into 2cm-thick slices


  1. Heat the oil in a large saucepan over medium heat. Add the reserved prawn heads and shells, and cook, stirring, for 4-5 minutes or until the shells are browned (the shells will pop and crackle loudly).
  2. Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, for 5 minutes or until the onion is soft.
  3. Discard the prawn heads. Add the water, wine, rice, tomato paste and saffron to the pan, and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until the rice and vegetables are tender. Set aside to cool for 10 minutes.
  4. Transfer the mixture to a blender (shells included) and blend until very smooth. Strain through a coarse sieve into a clean saucepan. Stir in the extra water. Taste and season with salt and pepper.
  5. To make the garlic baguette, preheat grill on medium-high. Combine the Dairy Soft, garlic, salt and pepper in a small bowl. Spread the mixture thinly over the baguette slices. Place slices on a baking tray and cook under preheated grill for 2-3 minutes or until golden.
  6. Meanwhile, bring bisque to a simmer over medium heat and add prawns, scallops and salmon pieces. Cook, uncovered, for 3-4 minutes or until seafood is just cooked. Ladle into serving bowls, sprinkle with the thyme leaves and serve immediately accompanied by the garlic baguette.

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