I am looking for an awesome recipe for a seafood bisque. Having a family Christmas dinner on Sunday and I am responsible for a seafood bisque.

I have one for shrimp if that helps:
2 pounds peeled cooked shrimp
1 large chicken broth
1 quart half and half
1/2 cup chopped celery
1/2 cup chopped onion
1 table spoon minced garlic
1 stick salted real butter
3 heaping tablespoons of plain flour (not self rising)
salt, pepper, tony's seasoning to taste

Bring chicken broth and shrimp to a boil
add seasoning, butter then add half and half then flour a little at a time stirring it in
reduce heat to low and cook until it thickens
add small amounts of extra flour if it does not thicken as desired until your desired thickness is achieved.
Note: if extra flour is added do it in small increments and give time (about 2 or 3 minutes to see the result it has before adding more) I usually add about a level teaspoon at a time.

I'd eat that

Needs to be served with warm french bread.

I make something where I cut king crab legs with the shell on in about 1 inch sections with a scissors, then cubed king salmon, potatoes,onion, cabbage,celery, carrots,garlic, balsamic vinager,lee perring sauce, chicken bouillon,butter,add cream cheese at the end. Be sure to cook the veggies first. Then add the crab and salmon. I eat this about once a week. Good stuff.

Need to add scallops and haddock.

Some musells with the shrimp and scallops would be good too. Crayfish may also be good to add. Be careful which shrimp or crayfish you buy. Some shrimp and crayfish have a preservative on them that leaves a terrible metallic aftertaste. Walmart has hit or miss shrimp and crayfish with that preservative. It makes them nearly inedible in my opinion.

Keith

Just get a couple cans of cream of mushroom soup and a handful of crawdads and add a gallon of water .

Monkfish are great for that also

1/2c. butter
1 onion (chopped)
8 stems celery (chopped)
1/2c. all-purpose flour
8 cups whole milk
2 teaspoon ground black pepper
1/4c tomato paste
1 pint heavy whipping cream
2 lbs crab meat
2 lbs cooked shrimp

Melt butter in a heavy pan, add onion & celery cook until they soften, stir in flour, cook a minute or two, add milk pepper tomato paste and heavy cream, cook and stir until it thickens. Add crab meat and shrimp heat it hot and serve it right away. Salt and pepper to taste.

Fish soup is a big thing here in France and it is more like a bisque than the recipes above. Fairly easy to make and not expensive.

This is a link to Martha Stewart's sight and the recipe is from Anthony Bourdain, a great chef who grew up here.

https://www.marthastewart.com/317009/soupe-de-poisson

Good luck.

Pete

Thanks for the suggestions, I appreciate it.

x 2 on ADC's recipe. it'll make you slap your momma

Where do you get your crab meat Jayme?

Big can in the cooler section of Walmart. It's not cheap but its good.

https://www.walmart.com/ip/Chicken-of-the-Sea-Premium-Crab-Meat-Lump-16-0-OZ/33284356

I learned it by watching you. lol

Hey Jeff,I noticed the good stuff like,/king crab, king salmon.
Us folk down Way south cant afford a gourmet dish of that magintude.
You truly are a Lucky man,Sir!

Thanks!