Posted on 10/19/2022 5:39:55 AM PDT by Red Badger
NATIONAL SEAFOOD BISQUE DAY
Every year on October 19th, National Seafood Bisque Day serves up a hot, delicious meal for seafood lovers. The day celebrates a luxurious bowl of tasty soup made from the catch of the day!
#SeafoodBisqueDay
Seafood bisque is a smooth, creamy, and highly-seasoned soup of French origin. Recipes call for a strained broth of crustaceans. Use seafood such as lobster, crab, shrimp, or crayfish.
The name “Bisque” is likely derived from Biscay, as in the Bay of Biscay. However, the crustaceans are certainly bis cuites, meaning “twice-cooked.” Recipes require cooks to first sauteed the seafood lightly in their shells, then simmered in wine or cognac and aromatic herbs before being strained.
This rich and filling soup goes well with a crusty chunk of bread. Serve it as the introduction to a larger meal or the meal itself. If you enjoy wine, try Gewurztraminer with your bisque.
HOW TO OBSERVE SEAFOOD BISQUE DAY
Celebrate the day by trying one of the following Seafood Bisque recipes. Or share one of your own. Be sure to make it a real celebration by sharing with friends and family. As always, use #SeafoodBisqueDay to post on social media.
NATIONAL SEAFOOD BISQUE DAY HISTORY
National Day Calendar® continues researching the origins of this warming food holiday.
Bisque FAQ
Q. What’s the difference between a bisque and a cream soup?
A. In a bisque, the cream is added earlier in the cooking process. A cream soup adds the cream last. The amount of seasoning is also different between the two soups.
Q. Are bisques only made with seafood?
A. No, though traditionally recipes for bisques only included seafood as the prime ingredient. However, several kinds of ingredients star in these flavorful soups today. Try chicken, potato or corn bisques, for example.
Q. Are all bisques soup?
A. Yes. Bisque is a type of soup just like broth-based, cream-based soups, chowders, and are soups.
It’s a big production number........but worth the effort.
To celebrate, my wife & I will be at Traders Seafood Steak and Ale in Chesapeake Beach, MD, today...
WOW - sounds delicious...
Lobster, butter, cream, brandy, sherry......what’s not to like?.....lol.
Ha! No soup for you!
Tweaked this recipe quite a bit, and it came out beautifully!! First, I halved the recipe since I only had 8 Oz of lump crab. Added 1/2 C of fresh sliced mushrooms, doubled the Old Bay, added dried basil, 1/4 tsp Creole seasoning, no tomato paste, no bay leaf, a sprinkle or two of Beau Monde seasoning, less dry white wine, but made up for it with sherry. This was delicious!
Thanks for the recipe!
Your version was inspired......love it.
What to Serve with Bisque
When you make this creamy seafood bisque recipe it’s pretty much the star of the mealtime show with a few things that compliment the whole thing quite nicely:
Crisp, high-acid white wine. Keep it French, and opt for a crystalline Sancerrez; a nice pairing for seafood, and wine’s acidity helps to cut through the richness of the oocreamy soup.
Loaf of sourdough bread. Put it in the middle of the table and tear off hunks as you eat. Dip, drench, and finally sweep it across a seemingly empty bowl to sop up every last drop of seafood soup.
Simple side salad. Consider serving the salad after the meal as a bright palate-cleanser (and before buckling down for dessert, of course). Our quick and easy Simple Butter Lettuce Salad makes a great side for any rich dish.
ING 1 lb crawfish 1.5 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
Method In a large pot, melt butter and saute onions. Sprinkle the flour over the butter and onions and stir until flour is fully incorporated. Add remaining ingredients and simmer for 40 minutes, stirring frequently.
What to Serve with Bisque
When you make this creamy seafood bisque recipe it’s pretty much the star of the mealtime show with a few things that compliment the whole thing quite nicely:
Crisp, high-acid white wine. Keep it French, and opt for a crystalline Sancerrez; a nice pairing for seafood, and wine’s acidity helps to cut through the richness of the oocreamy soup.
Loaf of sourdough bread. Put it in the middle of the table and tear off hunks as you eat. Dip, drench, and finally sweep it across a seemingly empty bowl to sop up every last drop of seafood soup.
Simple side salad. Consider serving the salad after the meal as a bright palate-cleanser (and before buckling down for dessert, of course). Our quick and easy Simple Butter Lettuce Salad makes a great side for any rich dish.
ING 1 lb crawfish 1.5 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
Method In a large pot, melt butter and saute onions. Sprinkle the flour over the butter and onions and stir until flour is fully incorporated. Add remaining ingredients and simmer for 40 minutes, stirring frequently.
I made it a couple of times with Dogfish, those little sharks that annoy anglers hereabouts. Yum!
Dog BISQUEttes?....................
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