Seafood bisque soup recipe and all about bisque soup | Chef Muneeb Abbasi

 

  Seafood bisque soup recipe and all about bisque soup by Chef Muneeb Abbasi

1. Introduction

In English, bisque means soup. In French, it’s called bisque (pronounced ‘bee-skee’). This is because the word ‘bisque’ is derived from the French verb ‘bisquer,’ which means to fish in water—and fish is what most people think of when they think of seafood.

But this soup was invented in 1743, as a way to preserve fresh fish for long-term storage. It was first served at the Café du Monde on the rue de la Ferronnerie in Paris, and so it’s not surprising that its name comes from this café!

Text: Bisque is one of the many dishes that are traditionally made with potatoes and other root vegetables; however, most people now only prepare it with seafood. The distinctive taste of lobster bisque (known as poisson cru) is why it became so popular during the French Revolution.

Text: Nowadays people also enjoy seafood bisques made with other types of seafood such as shrimp or crab. Or you can make a vegetarian version with mushrooms and mussels.

Text: This soup has a simple but wonderfully rich taste and a very light texture – ideal for any meal! It goes well with bread or toast – but no matter what you serve it with, there will be nobody left who doesn’t enjoy this delicious dish!

 

2. History of Bisque

 

Bisque is a French word that translates as "black stock" and refers to a homogeneous liquid stock made from whole prawns or crabs.

Bisques can be made with prawns, crab, lobster or mussels, as well as fish. In some regions, such as Bordeaux, they are made solely with prawns.

The origins of bisque are not clear but an etymology by Dr. Jean-Pierre Delmas suggests that it comes from the word bergere ("bargue") meaning "a kind of fishing boat". He suggests that in the 16th century bisques were used to transport prawns from the Loire valley to Paris in order to make bisque .

In French cuisine bisque usually refers to a traditional soup made only with prawns or crabs, usually enriched with mushroom stock or oyster broth. The name derives from the use of pimiento peppers in the preparation of this dish - it was originally called "pimiento bisque", then "pimiento broth" and finally just "bisque".

 

3. Ingredients for bisque soup

 

Q: What is the history of bisque?

A: The history of bisque goes back to the days when people had to rely on their own ingenuity to provide for themselves. These days, with a lot of technological advances, there are so many ready-to-use ingredients that it would take a lifetime just to pick them all up and get started. So today a lot of different products have been invented that we now call “bisques”.

Q: How do you make seafood bisque soup?

A: Seafood bisque is typically made by simmering fish in a broth for about an hour. For example, for fish stew you would make sure there were some whole fish parts left over from earlier meals in the day, then add enough water to cover the fish parts and simmer until tender...

Q: Why do people call it seafood bisque soup?

A: There are two reasons people call seafood bisque soup seafood bisque...

If...you use whole or half fish parts you will get a richer flavour and texture than if you use chunks of fish fillets...

Q: Is seafood Bisque soup suitable for vegetarians?

A: No, it's not suitable for vegetarians because there is no meat or other animal product in the recipe...

 

4. how to make seafood bisque soup full recipe

 

seafood bisque soup is one of the most popular soups in France. It’s an easy dish that can be made with any seafood, such as crab, lobster and shrimp.

Ingredients:

Sea bass fillets or lobster tails

How to make seafood bisque soup:

1. To begin, trim off the tails and remove any cartilage or bones. 2. Fry fillets or lobster tails in olive oil until opaque (approximately 1 minute) 3. Add garlic, herbs and spices and continue cooking until fragrant (approximately 30 seconds). 4. Remove from heat, cover with a lid and let cool for about 10 minutes 5. Puree mixture with a blender until smooth (about 30-40 seconds), season to taste with salt and pepper 6. Prepare a roux mixture by adding flour/bread crumbs to butter/olive oil mixture 7. Heat butter over medium heat for about 5 minutes to begin melting the roux 8. Add roux to seafood bisque soup 8a) Add cooked fritters/fry balls 10b) Stirring frequently 9c) Bring bisque to low simmer 10d) Top with fresh poached fish or other seafood 11e) Serve immediately 12f) And enjoy!

 

 

5. Variations of bisque and seafood bisque soups

 

The word “bisque” is a noun, and is the name of a popular and delicious French-Canadian soup that is made with potatoes, seafood, and cream. But what exactly is bisque?

Bisque is a hearty soup that is cooked in a sauce using whole peeled tomatoes. It can be served as an appetizer or as part of a meal. Its name translates to “potato soup,” but most people are unaware that it can also be called “seafood bisque.” This soup originated in southern Ontario around the time the Canadian Confederation was being planned in 1867.

Like many other dishes around the world, bisque (or “bisque à la française”) was influenced by other cultures and recipes from around the world. The dish has been served at every food festival that takes place in Quebec since 1869. In recent years, chefs have added lobster to the recipe to create lobster bisque — one of only three popular seafood bisques sold in Canada today.

This recipe for creamy tomato bisque comes from Annette Gaudreau’s book: The Art & Science of Canadian Cooking (University of British Columbia Press). Bisques have been a staple at every CSA meeting since they were first introduced by Gillian Whiteley Cook when she ran Harvest CSA from 1985 through 1995 – she started with two recipes, including one for lobster bisque:

 

6. Conclusion

 

In the end, all of this boils down to one thing: a great story. If you don’t have one, get on top of it. And if you do have one, make sure it sticks in people’s minds, so that when they talk about it later on, they know what to say.

The best stories are the ones that make sense to the audience (or at least their understanding). In fact, if you want to communicate something that is not too obvious or too esoteric, the best way is with a simple narrative.

               By Chef Muneeb Abbasi

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