The Strange Ingredient Traditionally Used To Thicken Bisque - Tasting Table

Bisque derives its intense savory flavor from a seafood stock. The standard way to do this is to separate the shells from the meat and fire roast them. Then, you sauté onions, celery, and carrots in butter until they're soft before adding the shells, some water, sherry or brandy, spices, and a bay leaf and simmering the mixture down to a rich stock (per ForknPlate). This gets you the flavorful base for your stew and thickens the broth.

In the traditional, or authentic, way of making bisque, the shells are removed from the bubbling broth and set aside. Then, the both is strained twice and returned to the stock pot. The leftover shells are then ground down to a paste and used, along with cream, to thicken the bisque to its signature, velvety texture (via The Spruce Eats). Other thickening techniques, such as using rice or a roux – a concoction of flour and butter — are far more common in today's cooking and are the preferred way of thickening most bisques. 

However, should you find yourself someday overburdened with crustaceans and extra time, perhaps give the traditional method a go.

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The Strange Ingredient Traditionally Used To Thicken Bisque - Tasting Table
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