Crab Bisque

Name: Crab Bisque
Yield: Makes 900 ml (1½ pints) to serve 4
Cuisine: United Kingdom
Ingredients: 1 onion, roughly chopped into 1 cm (½ in) pieces; ½ leek, roughly chopped into 1 cm (½ in) pieces; 2 tablespoons cooking oil; 1 medium carrot, roughly chopped into 1 cm (½ in) pieces; 1 cooked crab shell, broken into small pieces; 40 g (1½ oz) unsalted butter (optional); 900 ml (1½ pints) fish stock, crab cooking liquor or water; 900 ml (1½ pints) fish stock, crab cooking liquor or water; 900 ml (1½ pints) fish stock, crab cooking liquor or water; 2 teaspoons tomato purée; 1 glass of dry white wine, about 150 ml (5 fl oz); 1 glass of brandy, about 50 ml (2 fl oz); 4-6 tomatoes, quartered; 1 few strands of fresh saffron (optional); A few fresh tarragon leaves; 1 small fennel bulb, chopped, or 1 star anise (optional); 1 small fennel bulb, chopped, or 1 star anise (optional); 1 garlic clove, crushed; 1-2 celery sticks, roughly chopped into 1 cm (½ in) pieces

Preparation info

Makes 900 ml to serve
4

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

Try this with my Crab Dumplings - the flavours obviously work so well together, it’s delicious! This soup, which also works as a sauce, can take on some garnishes: perhaps add some chopped tomatoes, leeks and basil to finish it or even the whitemeat from the crab? You can also keep the whitemeat for a good crab salad.

Ingredients

Europe
United Kingdom
Pescatarian
Gluten-free
Soup

Ingredients

Method