--- title: "Bisque: what it means in cooking — Tiny Plates" description: "A bisque is a smooth, rich French soup made from shellfish shells, cream and often brandy. See how it gets its deep flavor and silky texture." url: "https://www.tinyplates.dev/glossary/bisque" --- # Bisque A bisque is a smooth, rich French soup made from shellfish shells, cream and often brandy. See how it gets its deep flavor and silky texture. Also called Lobster bisque, Shrimp bisque. A bisque is a smooth, creamy soup made from shellfish such as lobster, crab, shrimp or crayfish. The flavor comes from the shells, which are roasted or fried and then simmered. Classic bisque is thickened with rice or a [roux](https://www.tinyplates.dev/glossary/roux), finished with cream, and often flavored with brandy or wine. ## How to do it 1. Fry the shells in butter or oil over medium-high heat until they turn bright red and smell toasty, about 5 minutes. 2. Add [mirepoix](https://www.tinyplates.dev/glossary/mirepoix) and a spoon of tomato paste. Cook until the paste darkens. 3. Pour in a splash of brandy or white wine and [deglaze](https://www.tinyplates.dev/glossary/deglaze) the pan, scraping up the browned bits. 4. Add fish or shellfish [stock](https://www.tinyplates.dev/glossary/stock) or water, plus a small handful of raw rice if you use it. Simmer gently for 30 to 45 minutes. 5. Blend everything, shells included if your blender is strong, then strain through a fine sieve. Press hard to get all the liquid out. 6. Stir in cream, bring it back to a bare simmer, and add the cooked shellfish meat at the end. ## How to tell it is done The soup is smooth, coral or orange in color, and thick enough to coat a spoon. It should taste strongly of shellfish, not just of cream. ## Common mistakes * Throwing away the shells. They hold most of the flavor. * Boiling it hard after the cream goes in. It can split and turn grainy. * Adding the meat too early. Lobster and shrimp turn tough when they cook for long. * Skipping the strain. Small bits of shell ruin the texture. ## In recipes Most recipes use "bisque" for shellfish soup, but many also use it for any smooth, creamy puréed soup, such as tomato bisque or squash bisque. Those have no shellfish. Check the ingredient list if you have a shellfish allergy. A [chowder](https://www.tinyplates.dev/glossary/chowder) is the chunky cousin: it keeps its pieces whole instead of blending them. ## Bisque recipes 1 recipe from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2010/08/Tomato-Bisque-18.jpg)Tomato Bisquewww.skinnytaste.com · 70 min](https://www.skinnytaste.com/tomato-bisque/) ## Related terms * [CrustaceansCrustaceans are shellfish with jointed shells, such as shrimp, crab, lobster and crayfish. They are a major allergen in both the EU and the US.](https://www.tinyplates.dev/glossary/crustaceans) * [MirepoixMirepoix is diced onion, carrot and celery, usually two parts onion to one each of the others. It is the flavor base of French stocks, soups and braises.](https://www.tinyplates.dev/glossary/mirepoix) * [DeglazeTo deglaze is to pour liquid into a hot pan and scrape up the browned bits stuck to the bottom. Those bits become the flavor base of a quick pan sauce.](https://www.tinyplates.dev/glossary/deglaze) * [StockStock is an unsalted liquid made by simmering bones, vegetables and aromatics in water for hours. It is the base of soups, sauces, gravy and risotto.](https://www.tinyplates.dev/glossary/stock) * [ChowderChowder is a thick, chunky soup of clams or fish, potatoes and onions, usually made with milk or cream. See how to keep it creamy and not curdled.](https://www.tinyplates.dev/glossary/chowder) * [ConsomméConsommé is a crystal-clear, richly flavored broth cleared with a raft of egg white and ground meat. See how the raft works and how to keep it clear.](https://www.tinyplates.dev/glossary/consomme) [More in dishes](https://www.tinyplates.dev/glossary/category/dishes)[Every term from A to Z](https://www.tinyplates.dev/glossary)