Bisque is a creamy and sophisticated soup with its roots in French cuisine, traditionally prepared with seafood such as crab, lobster, or shrimp. Its history dates back to the Brittany region of France, where it was a popular way to utilize freshly caught seafood. In Latin America, this type of soup has been adapted with local ingredients and different culinary techniques. In various Latin American countries, bisque may be called "crema de cangrejo" (crab cream), "sopa cremosa de mariscos" (creamy seafood soup), or simply "bisque," maintaining the essence of a rich and smooth soup that highlights flavors of the sea.
In particular, Chincoteague crab bisque is a variant that takes its name from Chincoteague Island, famous for its fresh and high-quality seafood. In countries like Mexico, Colombia, or Argentina, it can be found in different presentations and with local ingredients that give it a unique touch, but always displaying that creamy and delicious character that distinguishes it. The popularity of this recipe throughout Latin America reflects the love for seafood dishes and the richness of the marine products available in the region.
