Seafood bisques are known for their rich flavor and creamy consistency. They’re delicious, especially on a wet, rainy day, but if you eat too much bisque, it’s going to stick to your bones.
It’s not easy to get that rich texture without using cream or butter. But this recipe offers a flavorful option to give the bisque that same consistency without all the fat. Fruits and goat cheese will help you make a thick and tasty bisque.
Blue crab are easy to catch in the Southeast and work perfectly for this recipe, but you could use any other type of crab or lobster.
1 Cup Puréed Pear, Pecan and Goat Cheese
½ Avocado mashed
2 Tbsp. Extra-Virgin Olive Oil
1 Cup Onion, Chopped
2 Cloves Garlic, Pressed
½ Cup Celery, Chopped
Pinch of Dried Red Pepper
¼ Tsp. Salt
4 Cups Stock, Fish or Chicken
½ Cup Crumbled Pecan Pieces
12 Cherry Tomatoes, Halved
1 lb Cooked Crabmeat (preferably lump)
In a food processor combine half a cup of pecans with a quarter-cup of soft goat cheese until you get a fine paste. Add two cored pears cut into quarters with the skin on and puree until combined, set the mixture aside.
In a large saucepot, sauté the olive oil, chopped onions, garlic and chopped celery until the onions are translucent. Add pepper and salt and then the stock. Bring to a simmer. Add the tomatoes, crabmeat and red pepper and let it simmer until the tomatoes are cooked through, about five minutes.
Remove from the stove and add the pureed mixture, and begin to stir through gently. Simmer over low heat until all of the flavors are combines.
Plate the bisque in your favorite soup bowl. Then divide the mashed avocado with a portion for each dish. Add the avocado to the individual soup bowls and stir gently, keeping the avocado on top. Top the dish with a sprinkle of crumbled pecan pieces.
The end result will have a creamy consistency with a gentle, nutty flavor.
Seafood Recipe Blue Crab Pecan Bisque