Name: Crab Bisque
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 red peppers, chopped; 1 vegetable stock cube; 200 g tinned chopped tomatoes; dash of vegetable or rapeseed oil; 1 white onion, chopped; 2 tbsp tomato purée; 2 bay leaves; 2 tsp smoked paprika; 1 red onion, chopped; 2 heaped tbsp cornflour; approx. 1 kg crab shells; salt and pepper; 150 ml double cream; juice of ½ lemon; 100 g butter; 2 celery stalks, chopped; 2 garlic cloves, chopped; a few dashes of Tabasco; 1 large carrot, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

This soup takes a bit of time and effort but it’s worth it! Use a mix of body, leg and claw shells to make the bisque, just be sure to remove the dead man’s fingers.

Ingredients

dash of vegetable or rapeseed oil
100 g butter
2

Europe
United Kingdom
Pescatarian
Spicy
Scotland
Gluten-free
Soup

Method

Put a large saucepan on a medium heat, and add your oil, butter, garlic, white and red onions, celery, carrot and red peppers. Sweat for around 20 minutes, stirring every now and then, until your veg is all delicious and caramelised. Now stir in your crumbled vegetable stock cube, smoked paprika, tomato purée, bay leaves, lemon juice and Tabasco and fry it all off for a further five minutes. Ad

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Ingredients

Method

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