Food Holidays: October 19th, 2021

Welcome back to our series sharing Food Holidays: October 19th, 2021. Did you know today is National Seafood Bisque Day? Have you ever had Seafood Bisque because Charlie and I haven’t because we don’t care for Seafood. But David might have had it because he loves Seafood and used to eat it before he and I got together.

National Seafood Bisque Day

National Seafood Bisque Day comes up every year on October 19. David is excited to help you celebrate National Seafood Bisque Day. Originating in France, Bisque is a thick creamy Soup. Seasoned with any choice of Seafood, including Crab, Shrimp, or Crayfish.

HISTORY OF NATIONAL SEAFOOD BISQUE DAY
There is little is known about the history of National Seafood Bisque Day, but the history of Bisque itself is a little Fshy. According to Historians, the word “bisque” is derived from the French phrase, ‘bis cuites,’ which means ‘twice-cooked.’ The method for cooking Bisque is a reflection of this. Because Bisque must be cooked twice. The first time with Stock and again, with Cream.

There is a dispute surrounding the name because another set of people believe the word originates from the Bay of Biscay, a Gulf along the Coast of France or Spain. The meals from that region have very similar ingredients to those of Bisque.

The first use of the word “Bisque” is traceable to the 17th Century. Although today Bisque has been accorded the status of a fancy Soup, which wasn’t always the case. In fact, this was the opposite. The Soup was mostly eaten by Fishermen, who used finely crushed shells, derived from whatever Fish was available at the time. This was when Shellfish became a scarcity that prices of Seafood went up. Driving Bisque to the top of the food chain. Earning Bisque a cushy reputation. Bisque is now one of the few dishes at the top of the culinary pecking order.

The basic ingredients used in Bisque are Shellfish Broth, Cream, Spices, and, occasionally, a dash of Cognac, Sherry, or Brandy. The main ingredients of Seafood used are Shrimp, Crab, and Lobster. Recently, people have begun using Clam and Crayfish as well. An even more daring twist involves the use of Mushrooms, Tomatoes, or Pumpkins as a replacement for Shellfish. National Seafood Bisque Day is surely the most fitting day to enjoy this meal.

How to celebrate National Seafood Bisque Day

1. Celebrate National Seafood Bisque Day by preparing Seafood Bisque. Add your own unique twist with ingredients of your choice.
2. If you can’t find the time to make your own Seafood Bisque, then indulge in fine dining at a restaurant near you and order a plate of Seafood Bisque.
3. Spread the fun by taking a picture of your Seafood Bisque and use the hashtag #NationalSeafoodBisqueDay to share your Seafood Bisque on Facebook or Twitter.

4 Facts about Seafood

1. If you want to figure out whether Fish is fresh or not, place the Fish in a bowl of water. If the Fish floats, it’s fresh. If the Fish sinks, it’s not a recent catch.
2. Did you know consuming Fish can reduce the level of Sodium in your body?
3. To get an oyster out of its shell soak the Oyster in Club Soda for a few minutes and the Oyster will slide right out.
4. Certain Fish, including Salmon, Tuna, Trout, and Herring, contains Mmega-3 Fatty Acids, which help prevent Heart Disease.

WHY People Love National Seafood Bisque Day

1. Seafood Bisque is super delicious if you use the right recipe, while still being simple and easy to prepare.
2. There’s a variety of Seafood Bisque recipes which is a flexible dish, and you can make Seafood Bisque with any kind of Seafood. Including Crab, Crayfish, or Lobster. The choice is the cooks.
3. Seafood Bisque can be simple or elaborate because it’s one of the few dishes that can pass for a casual meal and still be elegant enough when it’s time to get fancy.

Recipe: Seafood Bisque

Ingredients

• 1/3 cup Butter or Margarine
• 1/3 cup Gold Medal™ All-purpose Flour
• 1 carton (32 oz) Chicken Broth (4 cups)
• 4 cups (1 qt) Half-and-Half
• 1/2 cup Dry White Wine or Water
• 1/2 cup chopped drained roasted Red Bell Peppers
• 12 oz Cod Fillet, cut into 1-inch pieces
• 12 oz uncooked peeled deveined medium Shrimp. If you use Frozen Shrimp make sure it’s thawed and the tails have been peeled
• 1/2 cup Basil Pesto
• 1/4 teaspoon Salt
• 1/8 teaspoon freshly Ground Black Pepper

Cooking Steps:

• 1) In a 4-quart Dutch Oven, melt the Butter over medium-high heat. Stir in the Flour. Gradually stir in Broth, Half-and-Half and Wine. Stir in Bell Peppers and Cod. Heat to boiling, stirring occasionally.
• 2) Stir in Shrimp. Simmer uncovered 2 to 3 minutes or until the Shrimp are pink and firm. Stir in Pesto, Salt and Pepper.
• 3) Once warmed through serve.

Thank you,

Glenda, Charlie and David Cates