A Simple Seafood Bisque Recipe - Allrecipes.com
A Simple Seafood Bisque Recipe
  • READY IN 28 mins

A Simple Seafood Bisque

Recipe by  

"An easy and tasty way to incorporate canned seafood into a superior bisque."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
  • PREP

    20 mins
  • COOK

    8 mins

    28 mins


  1. Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2011

Such an easy and wonderful recipe! As always, I added some stuff, but not because it needed it, because I love the stuff I added, celery and celery salt (instead of the regular stuff) And I added some cooked shrimp too. When I was ready to add the seafood, mushrooms, onions, and celery, I transferred it to the crock pot, and set it to warm. That's just hot enough to make it hot, without bringing it to a boil. Delicious Pam Rosterman. Thank you!

Most Helpful Critical Review
Nov 17, 2011

I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also, I have never used canned oysters before this and will never again. They have a very strong fishy taste...fresh oysters do not. With that said, I think if I were to try this again it would be with those changes. It was otherwise easy to prepare and the base was delicious.

May 02, 2011


Jun 20, 2011

This was alright for me, a little bland. Not bad, but with seafood being so expensive I probably won't make again.

Nov 07, 2011

Simple, quick and tasty.

May 09, 2012

I made this a few days ago for dinner and thought it was a nice way to use up some canned seafood and have a quick and tasty soup! I followed the recipe as written, except that I swapped out one of the cans of clams for a can of lump crab meat. My guests thought this was tasty, and my sister even asked for seconds (she's a pretty picky eater). I think I would definitely like to try duplicating this recipe with fresh seafood because I think it will help the overall flavor and body of the soup. This was my first time using canned seafood for anything, and I was super impressed with the seafood itself. Overall, a very good soup.

Nov 11, 2013

Super easy and delicious. I chose to use 1 can of crab meat and 2 cans of tiny shrimp instead of the oysters just for our family's preferences. I followed reviewer's idea and sautéed the mushrooms and onions first and loved the texture and flavor. Will definitely make this again.

Oct 05, 2014

This was pretty good. Nice flavor. Don't do oysters so I added some cooked shrimp just to heat through before serving. I might make this again and maybe experiment a little.


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  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 165 mg
  • 55%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 530 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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