Name: Crab bisque
Cook time: 60 min
Total time: 60 min
Yield: 5
Ingredients: 3 tablespoon olive oil; 600 gram paddle crabs or frozen crab, shell on, chopped into small pieces; 1 medium onion, finely diced; 1 medium carrot, roughly chopped; 1 clove garlic, crushed; 400 gram tomatoes; 1 cup white wine; 3 cup water; 1 cube fish stock; juice of 1 orange and 3 strips of peel; 1 teaspoon fennel seeds; 1 teaspoon caraway seeds; 1 teaspoon cumin seeds; 1 star anise; pinch dried chilli; salt and milled pepper; Creamed crab; 1/2 x 170g can crab meat, drained; 3 tablespoon sour cream or crème fraîche; 2 teaspoon chives, chopped; 1 teaspoon lemon zest

Ingredients

3 tablespoon olive oil

600 gram paddle crabs or frozen crab, shell on, chopped into small pieces

1 medium onion, finely diced

1 medium carrot, roughly chopped

1 clove garlic, crushed

400 gram tomatoes

1 cup white wine

3 cup water

1 cube fish stock

juice of 1 orange and 3 strips of peel

1 teaspoon fennel seeds

1 teaspoon caraway seeds

1 teaspoon cumin seeds

1 star anise

pinch dried chilli

salt and milled pepper

Creamed crab

1/2 x 170g can crab meat, drained

3 tablespoon sour cream or crème fraîche

2 teaspoon chives, chopped

1 teaspoon lemon zest

Method

1.Heat the olive oil in a saucepan over a high heat. Add the first five ingredients and cover. Cook, stirring, for 5 minutes.

2.Stir in the white wine and then all the remaining ingredients except the salt and pepper, scraping up any bits from the bottom of the saucepan. Simmer gently for 40 minutes.

3.Remove the saucepan from the heat. Using a hand-held blender stick or food processor, quickly and roughly blitz the soup, including the crab shells, for 30 to 40 seconds.

4.Push the pulpy soup through a fine sieve into a clean saucepan. Be sure to get as much moisture through the sieve as possible. Discard the remains caught in the sieve.

5.Season to taste.

6.For the creamed crab, gently mix all the ingredients together. Place a heaped teaspoon in the bottom of each bowl and pour in the hot bisque to serve.

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Ingredients

Method

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