Bisque is a cream-based soup that originated in France as a puree of meat from game birds such as quail. However, when immigrants brought the recipe to New England crustaceans were substituted as the primary ingredient. Types of seafood commonly used are crayfish, crab, lobster, or shrimp, like in this recipe. Although bisque featuring seafood is the most common, there also are meatless varieties made from pureed vegetables such as squash, tomatoes, mushrooms, or red peppers. The first mention of bisque as a shellfish soup dates to the 17th century. Originally, finely ground shells from crustaceans were added to the soup to thicken it and extract flavor. This led food historians to suggest that it was a fisherman’s dish designed to get the most out of ingredients on hand. Today the shells are often simmered at the beginning of the recipe and then later removed before the meat is pureed. October 19 is recognized as National Seafood Bisque Day.
Recipe Servings: 4
Ingredients
- 1 lb large shrimp, peeled and deveined with shells reserved
- 4 cups seafood stock
- 3 Tbsp olive oil
- 3 leeks, chopped (white and light green parts)
- 3 garlic cloves, chopped
- Pinch cayenne pepper
- ¼ cup cognac or brandy
- ¼ cup dry sherry
- 4 Tbsp (½ stick) unsalted butter
- ¼ cup all-purpose flour
- 2 cups half and half
- ⅓ cup tomato paste
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Directions
- Combine the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain, discard the shells, and reserve the stock. Add enough water to the stock to make 3¾ cups.
- Pour the olive oil into a large pot or Dutch oven and set it over medium-low heat. Add the leeks and cook them for 5–8 minutes until they are tender but not browned.
- Add the garlic and cook 1 minute.
- Add the cayenne pepper and shrimp. Cook for 3 minutes, stirring occasionally.
- Add the Cognac and cook for 1 minute.
- Add the sherry and cook for 3 minutes.
- Transfer the mixture to a blender or food processor fitted with a steel blade and process until coarsely pureed.
- Melt the butter in the pot used previously. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
- Add the half and half and cook, stirring with a whisk until thickened, about 3 minutes.
- Stir in the pureed shrimp mixture, reserved stock, tomato paste, salt, and black pepper and heat gently until hot but not boiling.
- Taste, adjust seasoning as necessary, and serve hot.
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