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Seafood Bisque Has a Humble Little Secret
National Seafood Bisque Day has a useful kitchen takeaway: that luxurious texture can start with rice.
When: Monday, October 19
Kitchen note: Rice adds body; shellfish shells deepen the broth.
Anita Lo’s corn–blue crab bisque in the James Beard Foundation archive uses both. The shells simmer in the broth, then come out before the soup is puréed. Cream joins later. A little patience, a little rice, and the scraps earn their keep.
