National Seafood Bisque Day

The story

Seafood bisque is a smooth, velvety soup rooted in classic French cooking. The word "bisque" is often linked to the Bay of Biscay, though some say it comes from "bis cuites," meaning "twice cooked," a nod to the shellfish being first sautéed in their shells and then simmered in stock. Early bisques in 17th-century France were actually made with game birds such as pigeon, but over time crustaceans took center stage.

What sets a true bisque apart is how much flavor is drawn from the shells. Lobster, crab, shrimp, or crayfish shells are roasted, simmered with aromatics, wine or brandy, and tomato, then strained to make a deeply flavored base. Traditionally the soup was thickened with rice; today it is usually finished with cream for its signature silky texture and soft coral color.

Bisque found a natural home in the United States, especially along the coasts. Lobster bisque is a New England favorite, crab bisque shines around the Chesapeake Bay, and Charleston's she-crab soup is a close cousin. Over time the name also spread to creamy vegetable soups like tomato bisque.

On National Seafood Bisque Day, celebrate by ladling up a bowl at your favorite seafood restaurant or simmering a pot at home, served with crusty bread or oyster crackers.