This seafood bisque is a creamy seafood stew made with a mix of fresh seafood common to the Pacific Northwest. I prefer this Seattle seafood bisque with salmon, crab and sea scallops. However, you can use any mix of seafood you prefer such as shrimp, crab and clams.
If you use salmon, ask for a tail-end cut where there is typically less bones. We always choose Pacific wild salmon for the most flavor and vitamins. Cut your salmon into bite sized pieces and remove any bones you see. Like many soups and stews, this seafood bisque is fantastic the second day.
2 tablespoons vegetable oil
1 finely chopped medium sized sweet onion
1/4 – 1/2 cup finely chopped celery
1 tablespoon Worcestershire sauce
1/8 teaspoon garlic powder or 1 clove crushed garlic
2 (14 oz) cans chicken broth
1 (4 oz) can tomato paste
¼ cup flour
2 bay leaves
½ teaspoon pepper
1/8 teaspoon ground thyme
1 cup heavy cream
1 lb fresh seafood (salmon, dungeness crab, sea scallops recommended; or shrimp, crab and clams)
In a large dutch oven, heat oil. Remove from heat. Add flour and it will turn into a light brown paste. Put back on heat and add onion and Worcestershire sauce. Lower heat and add bay leaves, pepper, garlic, thyme and broth. Stir and bring to a boil. Simmer about 30 minutes. Then add cream, tomato paste and seafood. Stir gently and cook 10 minutes on medium-high. Lower the heat to low and simmer for about one hour and 30 minutes.