Bisque sauce

Bisque sauce - inevidimka bisque sauce 90810fd0 57e1 432d be0e 762909cce6f0

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It is thought to have been invented in the 17th century in the French region of Charente-Maritime. Traditionally, it’s made from lobster, crab, shrimp, or crayfish, and often served with a dollop of sour cream or crème fraîche. The term “bisque” is also used in cooking to refer to any creamy soup made from puréed vegetables or fruits. When discussing bisque sauce, it’s essentially a concentrated version of the soup, used to add rich seafood flavors to dishes, such as pasta, rice, or as a sauce for fish and seafood.

Serves: +10
  • Olive oil 30 ml
  • Shrimp shells and heads from 500 g
  • Onion 100 g
  • Celery 50 g
  • Carrot 50 g
  • Garlic 10 g
  • Tomato paste 20 g
  • Brandy or cognac 50 ml
  • Fish stock 500 ml
  • Heavy cream 100 ml
  • Salt to taste
  • Black pepper to taste
  • Fresh thyme 2 g
  • Bay leaf 1 piece
60 minsPrint
  • In a large pot, heat the olive oil over medium heat. Add the shrimp shells and heads, sautéing until they turn pink and release their flavor, about 5 minutes.
  • Add the chopped onion, celery, carrot, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
  • Stir in the tomato paste, cooking it with the shells and vegetables for another 2 minutes. If using, pour in the brandy or cognac to deglaze the pot, scraping up any browned bits from the bottom.
  • Pour in the fish stock, adding the fresh thyme and bay leaf. Bring the mixture to a simmer, then reduce the heat and let it gently simmer for 30 minutes to extract maximum flavor from the shells.
  • After simmering, strain the mixture through a fine sieve or cheesecloth into a clean saucepan, pressing on the solids to extract as much liquid as possible.
  • Return the strained liquid to the heat and bring to a simmer. Let it reduce by about half to thicken slightly, then stir in the heavy cream. Season with salt and black pepper to taste.
  • The bisque sauce is now ready to be served as an accompaniment to seafood dishes, providing a rich, creamy, and deeply flavorful addition.

Storage Tips

Bisque sauce can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating gently.

Useful Properties of the Main Ingredient

Shrimp shells are rich in glucosamine and chitin, which are known for their health benefits, including anti-inflammatory properties and supporting joint health. They also contain trace minerals such as zinc and magnesium.

Interesting Facts

  • The word “bisque” is believed to derive from the Bay of Biscay, as well as being influenced by the French word “biscuit” (cooked twice) due to the original cooking process involving twice-cooking the shellfish.
  • Bisque was originally thickened with rice, which would be ground to a paste after cooking.
  • This culinary technique not only provided a way to utilize every part of the shellfish but also to create a luxurious dish from simple ingredients.

This classic bisque sauce recipe encapsulates the essence of French cuisine, transforming simple seafood shells into a sumptuous sauce that enhances any dish it accompanies.

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