You are here


Vibs's picture


: The term Bisque is almost always used these days to denote thick soups prepared from crustaceans although these can with some justification be referred to as Coulis.  Even though it is possible to prepare these soups from cooked crustaceans the finished result is never so good as when the raw article is used.  It should be remembered that a large proportion of the flavour of crustaceans is contained in their shells and it is for this reason that after the flesh is cooked the shells are always well-pounded or crushed before being returned to the soup; this ensures that maximum flavour is extracted.  This also explains why Bisques prepared from mollusks such as clams or scallops are never really successful; it is not useful to pound their shells as there is little flavour in them to speak off.                                                  



Rate This

Your rating: None
Average: 4.3 (3 votes)