Today’s Spotlight is on Seafood Bisque.

A bisque is a French style of soup that is made from crustaceans, such as lobster, crab, shrimp, and crayfish; their shells are used to make a stock and the meat is incorporated into the finished dish. So, in a way, calling the soup a “seafood bisque” is somewhat redundant.

The main characteristic of a bisque is that it is smooth and has a velvety texture. Most recipes will include wine and cream to give it its signature flavor and texture. But it’s not merely the choice of ingredient that makes bisque different from other types of soups. It’s also the technique for utilizing that ingredient, including the parts you can’t eat, making a bisque what it is.

Bisque vs. Chowder

Although bisque and chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn. We also see bacon as an important ingredient in a chowder when it would not be featured in a bisque.

 

History

Seafood bisque has been around for centuries. Seafood bisque is a creamy, highly seasoned soup that originated in 16th century France.  The word “bisque” comes from the French word “biscuit” which generally referred to twice-baked bread.  Food historians believe that bisque was originally a fisherman’s dish that was made with whatever shellfish was available.

The French boatmen would use shrimp, crab, and even lobster. The initial version of bisque was thicker and known as pottage. The main ingredient was crayfish, which is also known as the American rock lobster. Traditional French chefs define bisque as a thick, creamy soup made with shellfish and thickened by a paste made from their shells. Julia Child popularized lobster bisque in the United States. Her recipe uses both the shells of the lobster and rice to thicken the bisque. The name “Bisque” is likely derived from Biscay, as in the Bay of Biscay.

 

Here are some fun facts about seafood bisque:

• The word “bisque” comes from the French phrase “bis cuites” which means “twice cooked”. The shells in bisque are cooked twice.
• The method for cooking bisque reflects this, as it must be cooked twice, the first time with stock and again, with cream.
• Authentic recipes for bisque actually ground the shells of the crustacean into a fine paste, using that to thicken the soup. Nowadays, it is more common to use rice as a thickener.
• The French colonization of Louisiana in the early eighteenth century led to strong French influence in creole and cajun cuisine. In the gulf of Louisiana, where seafood (particularly shellfish like shrimp and crawfish) is plentiful, this version of the French classic is made with shrimp.

Here is a Seafood Bisque Recipe for you to Try:

Ingredients:

• 1 lb crawfish meat (or more shrimp and crab if unable to find)
• 5 lb shrimp meat
• 1/2 lb crab meat
• 1 lb unsalted butter
• 1 bunch green onions (white and green parts), finely chopped.
• 1/2 cup All-Purpose flour
• 1 qt heavy cream
• 1 qt half and half
• 1 16oz can creamed corn.
• 1 1/2 tsp Tony’s Cajun Seasoning
• 1 tsp Old Bay Seasoning
• 1 tsp salt, to taste
• 2 tsp freshly ground black pepper.
• 1 tsp cayenne pepper

 

Instructions:

1. In a large pot, melt butter and sauté onions.
2. Sprinkle the flour over the butter and onions and stir until flour is fully incorporated.
3. Add remaining ingredients and simmer for 40 minutes, stirring frequently.
4. Serve with white wine and a good loaf of sour dough bread.

 

Consumption

According to Tastewise, the average person eats lobster bisque 1.19 times per year.

Seafood bisque is a good source of nutrients, including:

• Lean protein
• Vegetables
• Omega-3 fatty acids
• Zinc

Seafood bisque is also relatively low in insulin-spiking carbohydrates.

Here are some nutritional facts for lobster bisque:

• 129 calories per 248 g serving.
• 4 g of fat
• 13 g of protein
• 2g of carbohydrate
• 20% vitamin A
• 8% vitamin C
• 10% calcium
• 4% iron

 

Celebrating Seafood Bisque

National Seafood Bisque Day is celebrated on October 19. The day celebrates the delicious and comforting soup. Let us know in the comments about your favorite Seafood Bisque.