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dairy-free seafood bisque

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 4 garlic cloves
  • 1 small sweet onion, roughly chopped
  • 1 large carrot, roughly chopped
  • 2 large celery stalks, roughly chopped
  • 3 tablespoons extra virgin olive oil (or dairy-free butter)
  • 1/4 cup dry white wine
  • 2 cups vegetable broth
  • 2 cups coconut cream
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 2 (6.5 oz) cans of minced clams with juice (do NOT drain)
  • 1 cup lump lobster meat (not imitation)
  • 1 cup lump crab meat (not imitation)
  • roughly chopped cilantro, garnish

Instructions

  1. Place garlic cloves plus roughly chopped onion, carrot, and celery in a food processor then pulse until everything is finely minced (alternatively, you could mince the garlic, onion, carrot, and celery separately with a knife then mix them all together instead of roughly chopping them then mincing them in the food processor).

  2. Heat olive oil in a dutch oven or large stock pot over medium heat. Once oil is hot, add the minced garlic/onion/carrot/celery mixture then sauté the veggies until tender, 10-12 minutes. Pour in the wine then cook for 30 seconds, until it has evaporated. Stir in the vegetable broth, coconut cream, sea salt, black pepper, paprika, and dried thyme then puree using an immersion blender until smooth (this step is optional – it just will lead to a much creamier bisque – if you don’t have an immersion blender, you could always transfer the mixture to a blender, blend until smooth, then return mixture to the pot and continue…). Bring soup mixture to a boil then let simmer for about 5 minutes. Next, add the clams and their juice plus the lump lobster and crab meat then simmer for another 5 minutes or until bisque has thickened to your liking. Ladle soup into bowls, garnish with cilantro (optional), then enjoy!