Creamy Seafood Bisque Recipe A Taste of Luxury

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 medium yellow onion, finely chopped (about 1 cup) (150g)
• 2 carrots, finely chopped (about 1 cup) (120g)
• 2 celery stalks, finely chopped (about 1 cup) (100g)
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 bay leaf
• Shells from 1 pound (450g) shrimp/prawns, lobster, or crab
• 8 cups (1.9 liters) water
• 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 2 tablespoons (30g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 1 (14.5 ounce/411g) can crushed tomatoes
• 1 pound (450g) cooked seafood (shrimp, crab, lobster, or a mix), roughly chopped
• 1 cup (240 ml) heavy cream
• 1/4 cup (60 ml) dry sherry (optional, but highly recommended!)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish