Sunday, April 23, 2006

Stock + Rice = Bisque

Friday night's class introduced us to the method of making bisque. The classic, French method requires the following two ingredients:

Seafood, most commonly, crustaceans
Cooked rice

Without these two ingredients, it just ain't a bisque. You create the base of the bisque with a stock made from the shells of the crustacean du jour. Once the stock is created, you blend it with cooked rice. The starchiness of the rice serves to thicken the seafood stock. Finish it off with a touch a cream, a nice garnish, and the bisque is served.

4 comments:

Anonymous said...

Hi. The bisque recipe I've got utilizes cooked shrimp in seasoned chicken broth. It's thickened with flour and then you add light cream. It's okay, but it doesn't taste restauranty. And if you try to rush the thickening you have to strain out the freakin' flour lumps before you can serve it. Can you give a quick rice bisque recipe on the blog? Thanks.

Allison said...

Anonymous - Send me an email and I'll shoot you the recipe we made on Friday.

tracy said...

mmmm..... crustcean broth.... mmmmm.....

yellowandorange said...

That sounds good!