Crab and Halibut Bisque


  • 3 tablespoons butter
  • 1 small onion, diced
  • 1 large shallot, diced
  • 1 celery stalk, diced
  • 1 large carrot, diced
  • 1 clove garlic, minced
  • 3 tablespoons flour
  • 2-3 tablespoons tomato paste
  • 1 1/2 cups shellfish stock
  • 3/4 cup whole milk
  • 3/4 cup white wine
  • 1/4 cup sherry or cognac
  • 8 oz crab meat
  • 6 oz halibut
  • 1 bay leaf
  • a few sprigs of fresh thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup heavy cream
  • salt and pepper to taste
  • scallions or chives, chopped, for garnish


  1. In a small saucepan, poach the halibut in the seafood stock and set aside.
  2. In a large saucepan or dutch oven, heat the butter and add the onion, shallot, celery, carrot, and garlic. Saute for about 5 minutes, then sprinkle the flour in and cook for another minute. Add tomato paste and cook for another minute.
  3. Leaving the halibut aside, pour the stock off the halibut into the large pan of veggies. Also add the white wine, milk, sherry/cognac, bay leaf, thyme, paprika, cayenne, and a little salt and pepper. Cook for 25 minutes, stirring occasionally.
  4. Remove bay leaf and puree with immersion blender.
  5. Add the crab meat and halibut and let simmer for another 15 minutes.
  6. Add cream, salt, and pepper to taste.
  7. Serve garnished with chives, scallions, and/or parsley.