A thick, creamy soup made from shellfish or seafood, often pureed and strained.
From French 'bisque,' which may derive from Biscay, the Bay of Biscay where Spanish and French fleets fished. The etymology shifted through culinary transmission, with the French refined word entering English in the 17th century.
Bisque got its name possibly from a geographical region famous for seafood, showing how many food words are born from the places that perfected them—kind of like how 'champagne' can only come from Champagne, France!
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