Monday, June 25, 2012

How to make a Bisque

 

I've always been a lover of seafood.  Shellfish is definitely one of my favorite things to eat.  Andy and I do a seafood boil every now and then.  We boil all of the seafood in a pot and then lay everything out on a sheet pan.  Then we go at it like some ravage beasts.  It's a messy sight.  But in my opinion, the ONLY way to eat a seafood boil is with your hands and to get messy.

From these seafood boils, we usually end up with a bunch of shrimp shells.  Most people might throw them away, but they're like seafood gold.  And one of my favorite things to make with them is a good old fashioned bisque.

A bisque is traditionally a shellfish soup thickened up with cooked rice.  However, in today's sense, most bisques are thickened with a roux for better stability and consistency.  Follow the following steps and you'll have the perfect bisque every time.

#1. Caramelize your mirepoix (carrots, onion, celery) and shellfish shells (you can use any shellfish, but I find shrimp the most practical and inexpensive).

 
#2. Add a tomato product (usually paste) and deglaze the pan with wine (usually white).

 

#3. Add fish/seafood stock or a fish veloute (remember veloute is just a fancy word for gravy!) - it's also a good time to add a sachet of herbs too (mine had thyme, peppercorns, and bay leaves).

 

#4. Incorporate a roux (equal parts flour and fat, by weight) if needed - you can easily make a beurre manie by combining equal part soft butter with flour and forming small balls, then stirring them into the mixture

 

#5. Simmer, skimming occasionally.
#6. Puree the mixture (shells and all) and return to a simmer.
#7. When you've achieved your desired flavor, strain the mixture through a fine mesh strainer or chinois.
#8. Return the soup back to the heat and bring to a simmer.  Finish with cream, if desired.

As amateur as it may be... I kind of like my reflection in the spoon =)

And now you've got yourself a bisque!  Garnish with whatever shellfish you used in the broth and some fresh herbs.  Soups don't get any better than this!

15 comments:

  1. Bisque its new for me but looks mouthwatering:).

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  2. Hi Peggy! What a gorgeous color of bisque! I'm a big seafood fan too, and this is one of my favorite soup. Never thought of attempting to make this at home though. It must be so delicious!!!

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  3. Your bisque looks delicious, love the color:)

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  4. This would make a wonderful Lenten meal. I bookmarked it for later. Yum!

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  5. Wow, impressive! I've never made a bisque before. Looks very fancy and elegant!

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  6. You can eat shrimp shells! I had no idea! That's a pretty bad ass bisque :)

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  7. Your bisque looks amazing!!! Beautifully plated, too!

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  8. Oh man! Now that flavor is going to be in my head till the longest time. YUM! :-)

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  9. Ohh I love this!! I love to make stock from shrimp shells and for some reason haven't made bisque - I've pinned to try soon, thanks!

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  10. Congrats on the new marriage and the Blog!!! Love the recipes too! I add this new blog to my blog roll and started following you!! Good luck in both your nuptials and the blogging!!

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  11. Seafood is one of my favorite food! Your bisque looks absolutely appetizing!

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  12. Seafood gold is right! I can practically taste this lovely bisque!

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  13. I love bisque! What great tips for making it perfect every time!

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  14. I've never made my own bisque, this looks so good! I can't wait to try it.

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