📝 About This Recipe
A crown jewel of Portuguese coastal cuisine, Creme de Marisco is a luxurious, silky soup that captures the very essence of the Atlantic. This recipe utilizes a traditional 'refogado' base and a rich homemade crustacean stock to create a deep, umami-rich flavor profile. Finished with a touch of brandy and heavy cream, it is an elegant starter or a decadent main course that embodies the sophisticated simplicity of Lisbon's finest marisqueiras.
🥗 Ingredients
The Seafood & Stock Base
- 500 grams Large Shrimp (with shells and heads intact)
- 300 grams Clams or Cockles (scrubbed clean)
- 1.5 liters Water
- 150 ml Dry White Wine (preferably a Portuguese Vinho Verde)
Aromatics & Base
- 3 tablespoons Olive Oil (Extra Virgin)
- 2 tablespoons Butter (unsalted)
- 1 large Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 medium Carrot (peeled and grated)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 Bay Leaf (dried)
- 1 teaspoon Smoked Paprika (Pimentão Doce)
Thickening & Finishing
- 2 tablespoons Cornstarch (dissolved in a little cold water)
- 200 ml Heavy Cream (minimum 35% fat)
- 2 tablespoons Brandy or Cognac (for deglazing and depth)
- to taste Salt and Piri-Piri (Portuguese hot sauce or cayenne)
- 1 handful Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Start by peeling the shrimp. Reserve the meat in the refrigerator. Keep all the heads and shells—this is where the flavor lives.
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2
In a large pot, bring 1.5 liters of water to a boil. Add the shrimp shells and heads. Simmer for 20 minutes, crushing the heads with a wooden spoon occasionally to extract the juices. Strain the liquid through a fine-mesh sieve and discard the solids. You now have a rich shrimp stock.
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3
In a separate small pot, add the white wine and the cleaned clams. Cover and steam over medium heat for 4-5 minutes until they open. Strain the cooking liquid into your shrimp stock and set the clam meat aside (discard any shells that didn't open).
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4
In a clean heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion and carrot, sautéing for 8-10 minutes until soft and translucent but not browned.
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5
Stir in the minced garlic, bay leaf, and smoked paprika. Cook for 1-2 minutes until fragrant.
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6
Add the tomato paste and cook for 3 minutes, stirring constantly. This 'toasts' the paste and removes the raw metallic taste.
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7
Pour in the brandy. If you are comfortable, you can flambé it, or simply let it bubble and reduce by half to cook off the alcohol.
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8
Pour the combined seafood stock into the pot. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to marry the flavors.
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9
Remove the bay leaf. Using an immersion blender (or transferring to a stand blender in batches), blend the soup until it is completely smooth and aerated.
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10
Return the soup to low heat. Stir in the cornstarch slurry and whisk continuously until the soup thickens slightly to a velvety consistency.
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11
Gently stir in the heavy cream. Season with salt and a few drops of Piri-Piri for a subtle back-of-the-throat heat.
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12
Add the reserved raw shrimp meat and the cooked clam meat to the hot soup. Let them poach in the liquid for 3-4 minutes until the shrimp are pink and opaque.
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13
Ladle the hot cream into warmed bowls. Ensure each serving has a generous portion of seafood.
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14
Garnish with a sprinkle of fresh cilantro and a final drizzle of extra virgin olive oil before serving immediately.
💡 Chef's Tips
For the smoothest texture, pass the blended soup through a fine chinois sieve before adding the cream. Always use shrimp with heads on; the fat in the heads provides the signature orange hue and deep flavor. Do not let the soup boil vigorously after adding the cream, or it may break and lose its silky texture. If the soup is too thick, thin it with a splash more white wine or stock; if too thin, simmer for 5 more minutes before adding the seafood. For an extra touch of luxury, add a few pieces of lobster meat or sautéed scallops at the very end.
🍽️ Serving Suggestions
Serve with 'Pão de Milho' (Portuguese corn bread) or crusty toasted sourdough rubbed with a garlic clove. Pair with a chilled glass of Alvarinho or a crisp Vinho Verde to cut through the richness. A side of lemon wedges allows guests to brighten the flavors to their liking. Follow this rich soup with a light green salad to balance the meal. For a traditional presentation, serve in pre-heated ceramic bowls to keep the seafood warm.