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It's National Seafood Bisque Day!

Posted By Alan Hansen

Get Your Seafood Bisque On!

How will you celebrate?

seafood bisque

Seafood Bisque lovers, this is your day!  Observed each year on October 19th, National Seafood Bisque Day is celebrated by enjoying a bowl of tasty soup made from the catch of the day! 

If you have not tried it yet, Seafood Bisque is a smooth, creamy and highly-seasoned soup of French origin.   Based on a strained broth of crustaceans, it is made from lobster, crab, shrimp or crayfish.

The name “Bisque” has French origins, and is often believed to be derived from Biscay, as in the Bay of Biscay which lies along the western coast of France. Dishes from Biscay traditionally include spices similar to those in bisque.  Other culinary historians believe that the word “bisque” comes from the French “bis cuites,” meaning “twice cooked.” Bisque is indeed heated twice as it is first sauteed lightly while still in the shells, then simmered in wine or cognac and aromatic herbs before being strained.

To celebrate National Seafood Bisque Day, try making a homemade batch tonight.  Try this recipe and join in on the fun of the day!

Ingredients

  • 1 (12 ounce) can evaporated milk
  • 1/2 cup half-and-half
  • 1/2 cup dry white wine
  • 1 roasted red pepper, chopped
  • 2 teaspoons butter
  • 1 bay leaf
  • 1 pinch salt
  • 1 dash hot pepper sauce (such as Tabasco®)
  • 2 (8 ounce) cans oysters, drained and rinsed
  • 2 (6.5 ounce) cans chopped clams with juice
  • 1 cup chopped portobello mushrooms
  • 2 green onions, minced
Directions

Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.

Happy National Seafood Bisque Day!  #SeafoodBisqueDay

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The innovative Cook Chill System is now in use by leading foodservice operators nationwide, helping them serve a broader variety of fresh-tasting foods with new ease and consistency. With Cook-Chill, once the raw ingredients go into the cooking kettle, the food is never again exposed to handling. The bag is used for packaging, storing, distribution and reheating. This unique, multilayered material also prevents crossover of flavors or odors in distribution. The foods are packaged at above pasteurization temperature, and not exposed to air until the bag is opened for serving.

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Topics: cook chill, cook chill packaging