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Provencal Seafood Bisque
Provencal Seafood Bisque
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Provencal-inspired seafood bisque with saffron, tomato, and white fish. Perfect with crusty bread.
Ingredients:
  • 3 slices bacon, roughly chopped (can substitute extra virgin olive oil or butter, 3 Tbsp)
  • 1 medium white or yellow onion, chopped
  • 1 large celery stalk, chopped
  • 1 large carrot, chopped
  • 2 cloves garlic, chopped
  • 2 plum tomatoes, chopped
  • 1 pound white fish fillets, roughly chopped
  • 1 teaspoon orange zest
  • A pinch cayenne
  • A large pinch saffron
  • 1 quart shellfish stock , OR 16 ounces of clam juice plus 16 ounces fish stock or water
  • 1/4 cup heavy cream
  • Salt to taste
Instructions:
  • Fry the bacon: Fry the bacon over medium heat in a large pot until crispy. Use a slotted spoon to transfer the bacon to a paper towel for garnish.
  • Sauté the onions, celery, carrot: Turn up the heat to medium-high and add the onions, celery, and carrot. Sauté for 3-4 minutes, stirring frequently, until the onions are translucent. Avoid browning. Season with a sprinkle of salt while cooking.
  • Combine the fish, tomatoes, and garlic in the pan and cook for 2-3 minutes, making sure to stir frequently.
  • Combine the orange zest, cayenne, and saffron in the pot. Pour in the shellfish stock, or your preferred stock option. Avoid boiling vigorously; simmer gently for 20 minutes, stirring occasionally.
  • Prepare to blend the soup: Set up a blender. Fill it one-third full with the soup and blend on high for 1 minute or until smooth. Repeat with the remaining soup in batches, then transfer all the pureed soup to a clean pot.
  • Incorporate cream: Gently warm the soup over medium-low heat and incorporate the cream. Mix thoroughly, adjust salt to taste, and avoid boiling to prevent curdling. Garnish with bacon bits or dill fronds and enjoy with crusty bread. Pair this dish with a dry rosé or light red wine such as Beaujolais or Pinot Noir.

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