Èbisquedicrostacei

Bisque is a typical French recipe and consists of a concentrated broth with an intense shellfish flavour. Menù’s shellfish bisque is prepared by sautéeing sliced vegetables (onion, carrots and celery) with shellfish and brandy, then adding cold water and allowing the broth to reduce. Each step is essential in order to extract and concentrate the dish’s typical aromas and flavours. The product gives a great service in the kitchen, because it can be used in fish recipes, to flavour pasta, rice dishes and main courses, as broth, or emulsified with oil to obtain a rich flavoured cream or soup.