October 19 is National Seafood Bisque Day. Celebrate by making a pot of this French classic at home.
Most recipes call for you to roast the seafood shells for the rich and flavorful stock that becomes the base
While some cream or half and half might be added to the pot, bisques aren’t considered cream-based soups, they’re strained soups. Modern day bisques are thickened with a roux (a combination of flour and fat), but back in the day they were thickened with rice.
I personally love a seafood bisque with saffron essence – and you couldn’t have a more perfect reason why not to make this today! It is a cold, wet and Friday – so just make it! Let me know how it comes out!