NATIONAL SEAFOOD BISQUE DAY
Every year on October 19th, National Seafood Bisque Day serves up a hot, delicious meal for seafood lovers. The day celebrates a luxurious bowl of tasty soup made from the catch of the day!
Seafood bisque is a smooth, creamy, and highly-seasoned soup of French origin. Recipes call for a strained broth of crustaceans. Use seafood such as lobster, crab, shrimp, or crayfish.
The name “Bisque” is likely derived from Biscay, as in the Bay of Biscay. However, the crustaceans are certainly bis cuites, meaning “twice-cooked.” Recipes require cooks to first sauteed the seafood lightly in their shells, then simmered in wine or cognac and aromatic herbs before being strained.
This rich and filling soup goes well with a crusty chunk of bread. Serve it as the introduction to a larger meal or the meal itself. If you enjoy wine, try Gewurztraminer with your bisque.
HOW TO OBSERVE #SeafoodBisqueDay
Celebrate the day by trying one of the following Seafood Bisque recipes. Or share one of your own. Be sure to make it a real celebration by sharing with friends and family. As always, use #SeafoodBisqueDay to post on social media.
NATIONAL SEAFOOD BISQUE DAY HISTORY
National Day Calendar® continues researching the origins of this warming food holiday.
Q. What’s the difference between a bisque and a cream soup?
A. In a bisque, the cream is added earlier in the cooking process. A cream soup adds the cream last. The amount of seasoning is also different between the two soups.
Q. Are bisques only made with seafood?
A. No, though traditionally recipes for bisques only included seafood as the prime ingredient. However, several kinds of ingredients star in these flavorful soups today. Try chicken, potato or corn bisques, for example.
Q. Are all bisques soup?
A. Yes. Bisque is a type of soup just like broth-based, cream-based soups, chowders, and are soups.
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