Seafood Bisque

Instructions

1. Prepare the seafood
   Clean and devein the shrimp if using whole shrimp. Chop all seafood into bite-sized pieces, reserving a few whole pieces for garnish if desired. Pat dry with paper towels.
2. Sauté the vegetables
   Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery (mirepoix) and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
3. Add tomato paste and deglaze
   Stir in tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the brandy or cognac, scraping the bottom of the pot to release any browned bits. Allow the alcohol to reduce by half, about 2 minutes.
4. Simmer the bisque base
   Add the seafood stock, bay leaves, and thyme to the pot. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.
5. Blend the soup
   Remove bay leaves. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender, being cautious with the hot liquid.
6. Add seafood and cream
   Return the blended soup to the pot if using a regular blender. Add the seafood pieces and simmer gently for 5 minutes until just cooked through. Stir in the heavy cream and heat through without boiling. Season with cayenne pepper, salt, and black pepper to taste.
7. Adjust consistency and flavor
   If the bisque is too thick, add more seafood stock. If too thin, simmer uncovered for a few minutes to reduce. Taste and adjust seasoning as needed, adding more salt, pepper, or cayenne for extra heat.
8. Serve and garnish
   Ladle the hot bisque into warmed soup bowls. Garnish with reserved seafood pieces if using and sprinkle with fresh chopped parsley. Serve immediately with crusty bread on the side.