Provençal Seafood Bisque

Name: Provençal Seafood Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: French
Ingredients: 3 slices Bacon, roughly chopped; 1 medium Yellow onion, chopped; 1 large Celery stalk, chopped; 1 medium Carrot, chopped; 2 clove Garlic cloves, minced; 2 medium Plum tomatoes, chopped; 1 lb White fish fillets, roughly chopped; 1 tsp Orange zest; ¼ tsp Cayenne pepper; ¼ tsp Saffron threads; 32 fl oz Shellfish stock (or clam juice combined with fish stock); ¼ cup Heavy cream; Salt

Recipe GLPR886a295f96ad24

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French

Soup

45 min

240 cal

Servings: 6

Stovetop

SNAP eligible

A elegant French-inspired seafood soup rich with saffron and orange zest. Tender white fish is gently poached in a fragrant broth built on caramelized aromatics, fresh tomato, and shellfish stock, then enriched with cream for a luxurious finish. This classic Provençal preparation celebrates the delicate flavors of the sea with warming spices.

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Ingredients

3 slices Bacon, roughly chopped

1 medium Yellow onion, chopped

1 large Celery stalk, chopped

1 medium Carrot, chopped

2 clove Garlic cloves, minced

2 medium Plum tomatoes, chopped

1 lb White fish fillets, roughly chopped

1 tsp Orange zest

¼ tsp Cayenne pepper

¼ tsp Saffron threads

32 fl oz Shellfish stock (or clam juice combined with fish stock)

¼ cup Heavy cream

Salt

Directions

Cook the chopped bacon in a large, heavy-bottomed soup pot over medium-high heat until the fat renders and the bacon becomes crispy, about 5–7 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel to drain, reserving the fat in the pot.
Add the chopped onion, celery, and carrot to the bacon fat in the pot and sauté over medium-high heat, stirring frequently, until the vegetables are softened and lightly caramelized, about 8–10 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped plum tomatoes and stir well. Cook for 2–3 minutes to allow the tomatoes to begin to break down and release their juices.
Pour the shellfish stock into the pot and bring the mixture to a gentle simmer. Add the orange zest, cayenne pepper, and saffron threads, stirring to combine. Allow the broth to simmer uncovered for 5 minutes so the saffron fully infuses and the flavors meld.
Carefully add the chopped white fish fillets to the simmering broth. Maintain a gentle simmer and cook until the fish is fully opaque and flakes easily when gently pressed with a fork, about 6–8 minutes. The fish should reach an internal temperature of 145°F.
Remove the pot from the heat and stir in the heavy cream and reserved crispy bacon pieces. Taste the bisque and season with salt as needed. Ladle into serving bowls and enjoy immediately.

Comments

Grocery List Plus Editorial Staff3.75

Saffron and shellfish stock both demand a special trip or online order at Charlotte chains—neither Harris Teeter, Food Lion, Publix, Walmart, ALDI, nor Kroger carry them reliably in-store, which adds cost and planning friction to a weeknight. At roughly $4–5 per serving when you factor in quality saffron and stock, this lands as a special-occasion dish rather than routine. The stated 45 minutes glosses over the reality: you're looking at 60–70 minutes once you account for proper stock simmering and cream reduction, though the hands-on work itself is straightforward and low-fuss. It does reheat well and feeds six, which makes it an honest choice for a dinner party or weekend project—budget the extra shop and the actual hour, and you have a genuine Provençal meal worth the effort.