Provencal Seafood Bisque Recipe

Outrageously good seafood bisque inspired by Provencal flavors, with saffron, tomato, and mild, white fish. Great with crusty bread.

1 Cook the bacon on medium heat in a 6 to 8 quart pot until it is crispy. Remove the bacon from the pot with a slotted spoon. Set aside on a paper towel to use for garnish later. 2 Increase...


  • 3 slices of bacon, roughly chopped (can substitute olive oil or butter, 3 Tbsp)
  • 1 medium white or yellow onion, chopped
  • 1 large celery stalk, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, chopped
  • 2 plum tomatoes, chopped
  • 1 pound white fish fillets, roughly chopped
  • 1 teaspoon of orange zest
  • A pinch of cayenne
  • A large pinch of saffron
  • 1 quart of shellfish stock, OR 16 ounces of clam juice plus 16 ounces of fish stock or water
  • 1/4 cup heavy cream
  • Salt to taste

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