Dive Into Deliciousness: Gluten-Free Seafood Bisque
When it comes to comfort food with a touch of elegance, seafood bisque always takes the spotlight. It’s creamy, luxurious, and packed with bold flavors that make every spoonful feel like a trip to the seaside. Today, we’re giving this classic a twist by keeping it gluten-free by using rice to thicken the soup and adding a punch of bold flavor with Sauce Goddess Sweet Heat seasoning. Oh, and did we mention the splash of Sherry wine? Let’s just say this bisque is about to become your new favorite recipe.
Why You’ll Love This Recipe
- Gluten-Free Goodness: No flour here! This bisque gets its velvety texture without compromising dietary restrictions.
- Sweet Heat Magic: Sauce Goddess Sweet Heat seasoning brings a perfect balance of sweetness and spice that takes this bisque to the next level.
- Sherry Wine Flair: A splash of Sherry wine adds a nutty, rich depth that makes the flavors pop.
Ready to get cooking? Let’s dive in!
This rich creamy bisque recipe takes an hour to make and it is worth every bite.
Serving Size
4 generous bow
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour, 10 minutes
Notes
You can also add lobster meat and scallops to increase the seafood flavor.
Ingredients
- 1 tsp Olive Oil
- 1 tsp Butter, unsalted
- 1 ea Onion, minced
- 1 ea Garlic clove, minced
- 13 oz can Tomatoes, diced, no salt or seasoning added
- 3 cups Clam juice, 8 oz or seafood stock
- 1/2 cup Dry White Wine or Dry Sherry
- 1/2 cup Rice, uncooked white rice
- 1 cup Crab meat (you can find it in a jar, can, or frozen)
- 1 cup Fresh fish, raw Cod or Tilapia is fine
- 2 Tbsp Sauce Goddess Sweet Heat (this will serve as the salt and pepper so add more if you need it)
- 1 cup Sour cream or plain yogurt
Instructions
- In a stock pot, sauté onions and garlic in olive oil and butter until tender.
- Add tomatoes, clam juice, sherry, and rice.
- Simmer covered for 30-40 minutes until the rice is completely cooked (overdone is okay).
- Add Sweet Heat seasoning, crab meat, and fish. Simmer very low for 10 minutes.
- Using a stick blender puree the entire pot of soup until very smooth. Note - You can also remove the meat from the pot with a strainer and blend that in your regular counter-top blender. Just put a cloth over the top so the lid doesn’t blow off with the hot liquid.
- Cool completely, approx. 30 minutes.
- Top with a bit of sour cream and serve.
