Creamy Seafood Soup with Scallops and Shrimp

 

Ingredients

• 1⁄2 pound sea scallops

• 1⁄2 pound cod fillet, cut into 1-inch pieces

• 1⁄2 pound large shrimp, peeled and deveined

• 4 tablespoons unsalted butter

• 1 medium onion, finely chopped

• 2 stalks celery, finely chopped

• 2 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 1⁄4 cup tomato paste

• 1⁄2 cup dry white wine

• 4 cups seafood stock

• 1 cup heavy cream

• 1 teaspoon Old Bay seasoning

• Salt and freshly ground black pepper to taste

• Fresh parsley, chopped for garnish

Instructions

In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic. Sauté until the vegetables are soft, about 5 minutes.
Sprinkle the flour into the pot and stir for 1-2 minutes, ensuring the flour is fully incorporated and begins to brown slightly.
Add the tomato paste and stir well, allowing it to combine with the flour and vegetables.
Pour in the white wine, stirring to deglaze the pot. Continue to cook for another 2-3 minutes until the wine reduces by half.
Slowly add the seafood stock while stirring continuously to eliminate any lumps. Bring the mixture to a simmer.
Add the scallops, cod, and shrimp to the pot. Cook the seafood for about 5-7 minutes until all pieces are cooked through and opaque.
Reduce the heat to low and stir in the heavy cream. Add the Old Bay seasoning, salt, and pepper, adjusting to taste.
Allow the bisque to simmer gently for another 5-10 minutes until slightly thickened and flavors meld.
Ladle the bisque into bowls, garnish with chopped fresh parsley, and serve hot.