Well, the word bisque comes from the French Bay of Biscay. Also, expect the shells to be pureed into the recipe from certain places. The recipe itself is pureed into a creamy texture and uses garlic, celery, heavy whipping cream, and herbs like parsley and dried thyme. It originates from the 17th Century but interestingly, the dish was not exactly sought after back then. It was often given to servants rather than saved for the wealthy. 

Now, it is considered something to be enjoyed with bread. Perhaps the original recipe was a little simple because it has been adapted over time and has become quite the popular option on menus around the world. 

The word bisque also refers to the word bis cuites, meaning to cook twice. This means the bisque is cooked twice. So expect to sautee anything in its shell before adding wine and herbs, then cooking it again in cream. Some spices can be added but the rich flavor of the soup stands out on its own. 

This is such an iconic dish that it deserves a dedicated day, and few seafood dishes can combine such flavors. Some variants use fewer seafood ingredients such as lobster bisque and crab bisque for example. Many people believe wines like Gerwutzraminer adds to the experience and pair well with the dish. 

#OccasionalDigest #SeafoodBisque