Seafood bisque: A classic French delight with a rich legacy
It is a delicious option for seafood enthusiasts or those wishing to try it for the first time. Creamy and delicate bisque soup is a classic of French cuisine, delighting gourmets globally. How is it prepared?
Our Neanderthal ancestors enjoyed seafood as far back as 150,000 years ago. Spanish archaeologists researching the Bajondillo cave discovered stone tools used to crack open mollusc shells collected from coastal rocks. Such delicacies were a valuable addition to early humans' diets.
What constitutes seafood? In this category, we find crustaceans (lobsters, crayfish, crabs, shrimp) and molluscs (oysters, mussels, scallops), snails (whelks, periwinkles), as well as cephalopods (cuttlefish, squid, octopus).
Many remain somewhat cautious about such products, unlike the inhabitants of Mediterranean countries, whose menus are abundant with seafood dishes.
The French have long enjoyed bisque soup, traditionally based on a broth made from crustaceans such as lobsters, shrimp, crabs, or crayfish. Interestingly, the dish was initially made with young pigeons, as detailed in a recipe found in the famous 1651 work "Le Cuisinier françois" ("The French Cook"). It wasn't until the early 20th century that bisque became established in French cookbooks as a seafood soup, thickened with rice and enriched with cream.
Today, it is one of the most popular French dishes worldwide. One of its great enthusiasts was Julia Child, rightly regarded as the "godmother" of many modern culinary celebrities appearing on the internet or television, and author of the bestselling work "Mastering the Art of French Cooking".
Shrimp – nutritional value
As mentioned, bisque soup can be made from various marine crustaceans. In shops, shrimp are the most readily available. They not only suit the dish but also provide a substantial amount of valuable nutrients. Shrimp are rich in B vitamins, especially B3 (involved in carbohydrate and fat metabolism) and B12 (important for brain and immune system function). They also supply valuable trace elements, including iodine, magnesium, iron, and zinc.
These modest crustaceans are among the richest natural sources of selenium, positively affecting the cardiovascular system, immune system, blood vessels, and sexual health. Unsurprisingly, shrimp have been considered an effective aphrodisiac for centuries.
Shrimp are low in calories and rich in easily digestible protein, which can pose a threat to those prone to food allergies. Cooking does not neutralise the strong allergens they contain. Therefore, consumption can sometimes cause itching, skin redness, hives, swelling of the hands or face, a drop in blood pressure, and in extreme cases, a life-threatening anaphylactic shock.
Bisque soup – recipe
You will need fresh shrimp (2 pounds) to prepare this French delicacy. When purchasing, check for a shiny shell, clear eyes, and meat that is firm and elastic to the touch. It's also worth performing a smell test: the product should have a fresh ocean scent. Fresh shrimp should not show any dark discolourations.
Rinse them under cold water, then cut off the heads, remove the shells (do not discard them!), limbs, tail, and the gut resembling a thin black vein, which is best removed (after slicing the shrimp along the back) using a toothpick.
Chop carrots (2), celery (2 stalks), and a large onion into small cubes, then transfer to a pot where clarified butter has been previously heated. Add crushed garlic (2-3 cloves), salt, and freshly ground pepper, and fry for a few minutes. Add cognac (2-3 tablespoons) and flambé, which involves briefly lighting it. After a moment, the alcohol will evaporate.
Add white wine (a small glass), shrimp heads and shells, tomato paste (2 tablespoons), and canned tomatoes (two cans) as some liquid evaporates. Simmer on a low heat for about half an hour. Then blend the soup into a smooth mass (with the heads and shells), strain through a sieve, and bring to a boil again, adding sour cream (2-3 tablespoons) and freshly squeezed lemon juice, seasoning with salt and cayenne pepper (in moderation).
In a frying pan, heat olive oil and fry the peeled shrimp with crushed garlic (2 cloves). When the meat turns pink, pour the soup into bowls, add shrimp to each portion, and garnish with parsley. Bisque is best served with croutons or a fresh baguette.
