NATIONAL SEAFOOD BISQUE DAY

It’s definitely going to be a fishy kind of day. Today we dig into rich and flavorful bowl of fish soup. No one will complain if you slurp your soup today. Just make sure to get every tarty morsel and every last drop. 

Seafood bisque was first created in France in the 1700s. French fishermen based in ports in the Bay of Biscayne on the western shores of France were the first to create and enjoy it. The words “Seafood Bisque” comes from the French words “bis cuites”. It means “twice cooked”. It is aptly named, as the soup is first heated to make the stock from shellfish in their shells. Then, after straining the broth, it is heated a second time to add the other ingredients and the cream. The resulting fish soup is a culinary delight.