Crab and Shrimp Seafood Bisque

1. Create the roux: Sprinkle the flour over the vegetables and cook for another 2 minutes, stirring constantly to form a roux (a thickening paste).
2. Add liquids: Gradually whisk in the seafood stock and white wine (if using), making sure to combine everything smoothly. Bring the mixture to a simmer and cook for 10-15 minutes to thicken, stirring occasionally.

Step 4: Add the Seafood

1. Add the shrimp: Once the soup has thickened, add the shrimp and cook for 3-5 minutes until pink and cooked through.
2. Add the crab: Gently fold in the crab meat. If using lump crab meat, try not to break it up too much.

Step 5: Finish the Bisque

1. Blend the bisque: Use an immersion blender to puree part of the soup to create a smooth, creamy texture. If you prefer a chunkier bisque, only puree half of the mixture.
2. Add cream and seasoning: Stir in the heavy cream, lemon juice, brandy (if using), and adjust the seasoning with salt and pepper to taste.
3. Simmer for another 5-10 minutes on low heat, allowing the flavors to meld together.

Step 6: Serve

1. Garnish with fresh parsley and serve hot with crusty bread or crackers on the side.

Tips:

• Seafood stock: If you don’t have homemade shrimp stock, store-bought seafood stock works just fine.
• For a richer bisque: You can add more heavy cream or even a bit of mascarpone cheese for extra creaminess.
• Optional flavor boost: Add a few drops of hot sauce or a splash of sherry for extra depth.

Enjoy your comforting, flavorful crab and shrimp bisque!