I originally made this bisque because I saw that 'National Seafood Bisque Day' was a thing. It seems like most things have national holidays these days, but hey, it was an excuse to buy and eat seafood.
I looked up a few recipes and got the general idea of what to do. I didn't have my heart set on any particular seafood but knew I wanted fresh stuff, so I headed to the only fish market I knew in the area.
As I got out of my car I could smell that briney, salty, seafoodness. The market was fairly large and I had an assortment of fresh seafood to choose from. I walked passed the ice mounds holding the live clams and mussels and perused the cold cases. I ended up purchasing live mussels, shell on shrimp, scallops, and a small tub of dungeness crab meat.
Seafood is a treat around here and my mouth was watering as I imagined sauteeing everything in butter and garlic. Seriously, what doesn't taste amazing sauteed in butter and garlic?
But once I was home I stayed disciplined and went about creating this seafood bisque. I did sneak some crab and dip it in butter, but I promise that most of it ended up in the bique.
I've been more health conscious lately so this bisque ended up being Paleo and Dairy free. I regret nothing. It turned out amazingly and gave me another reason to love my emulsion blender.Print
Paleo Seafood Bisque that's creamy with out dairy, with bits of seafood in every flavorful bite.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 6
- Category: Main Course, Soup
- Cuisine: American, Paleo
- ½ lb Mussels
- 6 Cups Water
- 1 tsp Salt
- 6 Large Shrimp (Raw )
- 3 Bay Leaves
- ½ tsp Celery seed
- 6 whole Peppercorns
- 1 TBS Thyme (Dried)
- 3 Large Scallops
- 2 TBS Ghee or Olive oil
- 1 TBS Arrowroot powder
- 4 Cloves Garlic (Minced)
- ½ Cup Lobster mushrooms (Diced)
- 1 Large Russet Potato (Peeled and diced small)
- ¼ lb Crab meat
- 1 Bunch Parsley- stocks and leaves (Minced)
- 3 small Green onions (Diced)
- After prepping all the ingredients, place the mussels in a large sized pot, cover with the water and add the tsp of salt. Cook over a medium high heat until the mussels start to open. Then add the shrimp and cook until the shrimp are pink and firm. Using a large glass bowl with a colander nested inside, strain the broth from the seafood- Keeping both.
- Return the broth to the pot and add in the bay leaves, celery seed, peppercorns, thyme, and scallops. Let this simmer over medium heat for 30 minutes. Then strain the broth again, reserving the broth and the scallops and discarding the spent herbs.
- While the broth is simmering with the herbs de-shell the shrimp and remove the meat from the mussels. You can save a few mussel shells for garnishing the plate later if you desire. Throw out any mussels that did not open. Chop the seafood into bite sized pieces and set aside.
- Combine 1 tbs of ghee with the arrowroot powder and set aside.
- Place the empty pot back on the burner and add 1 TBS ghee, garlic, and mushrooms. Cook until the garlic develops a golden color (3-4 minutes). Add in the ghee/arrowroot paste and stir until golden brown (another 3-4 minutes).
- Add in the stock and the potato and simmer till the potato is soft (15- 20 depending on how small you cut them).
- Once the potatoes are soft puree the soup with an emulsion blender or transfer to an upright blender or food processor (you may have to do it in batches). Once the soup is pureed and creamy add in the chopped seafood and crabmeat and cook until seafood is heated through.
- Serve with chopped parsley and green onion.