How Do I Make Too-Thick Shrimp Bisque Thinner?
- 1). Thin the bisque by stirring in hot water in a thin stream, stirring constantly. Water adds no flavor to the bisque, so the seasoning may need to be adjusted.
- 2). Use fish stock to thin the bisque, which will add flavor at the same time it thins the soup. The best stock to use in a shrimp bisque is made from shrimp shells, but any fish stock will work well.
- 3). Open a can or bottle of clam juice to thin the bisque, if no fish stock is available. Clam juice has a distinctive flavor of its own that can distract from the shrimp, so it should be diluted with an equal quantity of water before being used.
- 4). Create a liquid with complementary flavors by simmering cracked peppercorns, bay leaf, celery, shallots or onion, parsley stems, lemon juice, white wine or white wine vinegar in water. Liquids like this, known by the French term court bouillon, are also handy for poaching shrimp or other fish. Strain out the flavorings before adding to the bisque.
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