Shrimp bisque: Uncovering the rich history and recipe

Our Neanderthal ancestors enjoyed seafood as far back as 150,000 years ago. This is evidenced by findings from Spanish archaeologists researching the Bajondillo cave. They discovered stone tools used to crack the shells of mollusks collected on coastal rocks. Such delicacies were a valuable addition to early humans' diets.

What exactly is seafood? In this category, we include crustaceans (lobsters, crayfish, crabs, shrimp), mollusks (oysters, mussels, scallops), snails (whelks, periwinkles), and cephalopods (cuttlefish, squid, octopus).

Many people can sometimes be cautious about these products, unlike the inhabitants of Mediterranean countries, whose menus feature many dishes featuring seafood.

The French have long enjoyed bisque soup based on a broth made from crustaceans like lobsters, shrimp, crabs, or crayfish. Interestingly, the dish was initially made with young pigeons, as evidenced by a recipe found in the famous 1651 work "Le Cuisinier françois" ("The French Cook"). It wasn't until the early 20th century that bisque became established in French cookbooks as a seafood soup, thickened with rice and finished with cream.

Today, it is one of the most popular French dishes worldwide. Its great enthusiast was Julia Child, rightly regarded as the "godmother" of many modern culinary celebrities reigning on the Internet or television, author of the bestselling work "Mastering the Art of French Cooking."

As already mentioned, bisque soup can be made from various marine crustaceans. In Canadian stores, shrimp are among the most readily available. Not only do they work well in the dish, but they also provide a solid dose of valuable nutrients. They are rich in B vitamins, especially B3 (a component of many enzymes involved in carbohydrate and fat metabolism) and B12 (which plays an important role in the proper functioning of the brain and immune system). Shrimp are also a valuable source of trace elements, including iodine, magnesium, iron, and zinc.

These modest crustaceans are one of the richest natural sources of selenium, which benefits the cardiovascular, immune, and blood vessel systems and enhances sexual performance. Unsurprisingly, shrimp have been considered an effective aphrodisiac for centuries.

Shrimp are low in calories and rich in easily digestible protein, but they can sometimes pose a threat to those prone to food allergies. Cooking does not neutralize the strong allergens they contain. Therefore, consuming the product can sometimes cause itching, skin redness, hives, swelling of the hands or face, a drop in blood pressure, and, in extreme cases, life-threatening anaphylactic shock.

To prepare this French delicacy, we will need fresh shrimp (about 1 kg). When purchasing, check that the shrimp have a shiny shell and clear eyes and that the meat is firm and elastic to the touch. It's also worth performing a smell test: the product should have a fresh ocean scent. Fresh shrimp should not show any dark discolourations.

Rinse them under cold water, then cut off the heads, remove the shells (don't discard them!), limbs, tail, and gut resembling a thin black vein, which is best removed (after slicing the shrimp along the back) using a toothpick.

Chop carrots (2), celery (2 stalks), and a large onion into small cubes and transfer them to a pot where clarified butter has already been heated. Add crushed garlic (2-3 cloves), salt, freshly ground pepper, and sauté for a few minutes. Pour in cognac (30-45 ml) and flambé, quickly lighting it. After a moment, the alcohol will evaporate.

Pour in white wine (about 150 ml), add shrimp heads and shells, tomato paste (2 tablespoons), and when some liquid evaporates, add canned tomatoes (two cans). Simmer on low heat for about half an hour. Then blend the soup into a smooth mixture (along with the heads and shells), strain through a sieve, and bring to a boil again, adding sour cream (2-3 tablespoons) and freshly squeezed lemon juice, seasoning with salt and cayenne pepper (in moderation).

In a frying pan, heat olive oil and fry the peeled shrimp with crushed garlic (2 cloves). When the meat turns pink, pour the soup into bowls, add shrimp to each portion, and sprinkle with parsley. Bisque tastes best with croutons or a fresh baguette.