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Fish Soup with Crab and Melon
Bouillon de poissons au crabe et melon
Preparation info
4
people- Difficulty
Easy
Appears in
Published 1985
Only the white meat of the crab is used for this soup and you can keep the brown meat for use in another dish: dressed crab, crab salads, or canapé toppings. The crab-flavoured court bouillon can be kept, too, for another dish (best frozen). I used Honeydew melon for the soup, but any melon in season is suitable.
Ingredients
1 800 g 1¾ lb 4 litres
Method
- Brush and wash the crab, put into boiling court bouillon, and cook for 10 minutes.
- Allow to cool in the court bouillon, then break open the crab and carefully remove the meats.
- Slowly reduce the fish stock by half, then season with the soya sauce and freshly ground pepper. Strain through a fine cloth.
- Cut the melon flesh into small pieces of e