Definition of the word bisque

The origin of the word "bisque" can be traced back to the Old French word "bische," which referred to a soup made with fish bones and vegetables, dating back to the 16th century. The soup was often served as a first course in elaborate meals and was considered a delicacy in French cuisine. The exact origin of the term "bisque" remains unclear, but some food historians believe that it may have derived from the Old French word "bisquer," which means to boil repeatedly. This might refer to the process of simmering the soup for several hours to extract maximum flavor from the fish bones. Over time, the recipe for bisque evolved, with the addition of shellfish such as shrimp and crab, and then later cream and spices like cayenne pepper. Today, bisque is characterized as a rich and savory soup that is traditionally served with crusty bread and often features ingredients like lobster, crab, or oysters. In summary, the origin of the word "bisque" is rooted in the French culinary tradition, and its meaning has remained closely tied to the preparation and consumption of seafood soups throughout the centuries.