Ingredients:

• ½ lb fresh or canned lump crab meat.
• ½ lb large peeled and deveined shrimps.
• 4 tablespoons of unsalted butter.
• 1 medium chopped onion.
• 2 celery chopped stalks.
• 1 large chopped carrot.
• 2 cloves minced garlic.
• ¼ cup all-purpose flour.
• ½ cup dry sherry.
• 4 cups of seafood stock or chicken broth.
• 1 cup heavy cream.
• 1 tablespoon Old Bay seasoning.
• 1 bay leaf.
• Salt and pepper to taste.
• 2 tablespoons of fresh chopped parsley.

Instructions:

1. Sauté the vegetables:

• In a large pan, melt the butter over medium heat. Add chopped onion, celery and carrot. Cook for 5 minutes, until vegetables are tender.
• Add the minced garlic and cook for a further minute, until fragrant.

2. Prepare the roux:

• Sprinkle the flour over the sautéed vegetables and gently toss to coat. Cook the flour for 2 to 3 minutes, with constant stirring, until it nicely becomes brown.

3. Now add the liquids:

• Slowly whisk in the seafood stock, making sure there are no lumps. Add tomato paste, Old Bay seasoning and cayenne pepper, if desired.
• Boil the mixture for 10 minutes to allow the flavors to fully develop.

4. Mix the bisque:

• If you fancy a smoother bisque, try using an immersion blender to blend the soup until smooth. You can also blend the soup in batches, then return it to the pan.

5. Add cream, milk and sherry:

• Add the heavy cream, milk and dry sherry (if using). Lower the heat to low and simmer the bisque for a further 5 minutes.

6. Next, add the seafood:

• Stir in the shrimp and crabmeat. Cook for 5 to 7 minutes, or until the shrimp are pink and well-cooked.

7. Season & serve:

• Adjust the seasoning with salt and pepper if necessary.
• Pour the bisque into bowls and garnish with chopped chives or parsley.

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