[Answer] The Question: What’s the French culinary term for thickened seafood soup?

Answer: The correct answer is Bisque.

Most relevant text from all around the web:

The Question: What’s the French culinary term for thickened seafood soup? 23.48 +0.15 (+0.64%) at Fri Jul 1 2022 4:00PM EDT - U.S. markets closed Delayed Quote A shellfish soup that has been thickened. Blanquette A stew made from meat that has not been browned or fried. Usually refers to stews made of lamb chicken or veal. Bouchées Small puff pastry cases. Bouillon Broth or stock. Bouquet Garni A mixture of fresh herbs tied together with string and used to flavor stews soups etc. Typically served with seafood ( poached fish especially) and vegetables. Beurre Manié Pronunciation: burr man-YAY An uncooked mixture of flour and butter added to soups stews and sauces to thicken and give them a glossy velvety texture. Beurre manié translates to “kneaded butter”. One for the seafood lovers bisque is a term you might see on some classic French menus and not be quite sure exactly what it means culinarily speaking. A bisque is a smooth creamy soup which has been based on a broth made from crustaceans such as lobster langoustine crayfish crab or shrimp. Tartare: cold sauce for meat or fish: mayonnaise with hard-boiled egg yolks onions and chopped olives. Tarte: tart round cake or flan; can be a sweet or savory French food. Tarte Tatin: upside-down apple tart invented by the Tatin sisters. Tortue: turtle; also a sauce made with various her...

Disclaimer: 

Our tool is still learning and trying its best to find the correct answer to your question. Now its your turn, "The more we share The more we have". Comment any other details to improve the description, we will update answer while you visit us next time...Kindly check our comments section, Sometimes our tool may wrong but not our users.

Are We Wrong To Think We're Right? Then Give Right Answer Below As Comment