October 19th is National Seafood Bisque Day #SeafoodBisqueDay/ I don’t eat Seafood at all even though David likes Seafood a lot. Charlie has only had Shrimp but the other day Charlie said he would like to try Lobster.
I was thinking I could use the recipe I shared with you below and make Seafood Bisque for Charlie and David to try since I don’t know if David has ever had Seafood Bisque. Would you like to join them for dinner? Or you could join me I think I will have a Grilled Cheese Sandwich and a glass of Milk.
National Seafood Bisque Day comes up every year on October 19 and we’re excited to help you celebrate. Originating in France, bisque is a thick and creamy soup, seasoned with any choice of seafood, including crab, shrimp, and crayfish.
I wanted to let you know there is little is known about the history of National Seafood Bisque Day, but the history of the Bisque dish itself is a little Fishy. According to historians, the word “Bisque” is derived from the French phrase, ‘bis cuites,’ which means ‘twice-cooked.’ The method for cooking a Bisque is a reflection of this, because Bisque must be cooked twice, the first time with Stock and again, with Cream.
However, there is a dispute surrounding the name as another set of people believe the word originates from the Bay of Biscay, which is a Gulf along the Coast of France and Spain. Indeed, 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 the Bisque has been accorded the status of a fancy Soup, this wasn’t always the case. In fact, it was the opposite. The Soup was mostly eaten by fishermen, who used finely crushed shells, derived from whatever Fish was available at the time.
It was when Shellfish became a scarcity that prices of Seafood went up, driving Bisque to the top of the food chain and earning it a cushy reputation. Bisque is now one of the few dishes at the top of the culinary pecking order.
The basic ingredients used in a Bisque are Shellfish Broth, Cream, Spices, and, occasionally, a dash of Cognac, Sherry, or Brandy. The main choices of Seafood used are Shrimp, Crab, and Lobster, though recently, people have begun using Clam and Crayfish as well.
Did you know there is an even more daring twist involving the use of Mushrooms, Tomatoes, or even Pumpkins as a replacement for Shellfish. No, matter what you prefer to use, National Seafood Bisque Day is surely the most fitting day to enjoy this aromatic meal.
How to Celebrate National Seafood Bisque Day
- Celebrate National Seafood Bisque Day by making your own Seafood Bisque and remember you can add your own unique twist with ingredients of your choice.
- If you can’t find the time to make your own Seafood Bisque, indulge in some fine dining at a restaurant near you and order Seafood Bisque and enjoy!
- Take the opportunity today to spread the fun by taking a picture of your Bisque and using the hashtag #NationalSeafoodBisqueDay in a social media post.
Interesting Facts About Seafood
- If you want to figure out whether Fish is fresh or not, place thew Fish in a bowl of water if the Fish it floats, it’s fresh, and if it sinks, it’s not a recent catch.
- Consuming Fish can reduce the level of Sodium in the body.
- Shellfish can purify Water, and its able to filter about 15 to 20 gallons of Water a day.
- To get an Oyster out of its shell easily, soak the Oyster in Club Soda for a few minutes and the Oyster will slide right out.
- Did you know Certain Fish, including Salmon, Tuna, Trout, and Herring, contains Omega-3 fatty acids, which help prevent heart disease.
Why People Love National Seafood Bisque Day
- With the right recipe, Seafood Bisque is incredibly tasty, while still being simple and easy to prepare.
- Seafood Bisque is a flexible dish, which can be made with any kind of Seafood. Whether you prefer Crab, Crayfish, or Lobster, the choice is yours!
- Seafood Bisque is awesome 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 for Seafood Bisque
Ingredients
- 1/2 cup butter, cubed
- 1 medium red onion, chopped
- 1 cup sliced fresh mushrooms
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 2 tablespoons tomato paste
- 1 carton (32 ounces) chicken broth
- 2 cups whole baby clams, drained
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 2 cups lump crabmeat, drained
- 2 cups heavy whipping cream
- 1/2 cup shredded Parmesan cheese
- 2 green onions, thinly sliced
Directions
- In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.
Thank you,
Glenda, Charlie and David Cates
