Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Bisque along with all the Bisque containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Bisque recipes added to this site.

These recipes, all contain Bisque as a major wild food ingredient.

A bisque is a highly-seasoned thick and creamy soup classically made from puréed crustaceans such as lobster, crab, shrimp or crayfish. The etymology of the name is uncertain and may refer be derived from the Biscay region of France. However, the crustaceans are also bis cuites (ie twice-cooked) as they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being puréed.

Bisque is an excellent method of cooking as it extracts the maximum flavour from crustaceans damaged during fishing that were not good enough to send to market. Indeed, if the shells are not ground to a fine paste and added to thicken the soup, it is not really a bisque.