Recipe Crab bisque : Practical and Delicious

Recipe Crab bisque : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Crab bisque. You are currently reading Recipe Crab bisque : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Crab bisque requires 8, cook 8 and serve 8. Caution: allergy Contains fish, shellfish and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

There's something utterly luxurious about a seafood bisque, which comes down to its intensity of flavour and creamy texture.

Ingredients:

17 Ingredients

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  6 (about 2.5kg) uncooked blue swimmer crabs, washed
  
  
  


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  2 tbsp olive oil
  
  
  


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  1 large onion, finely chopped
  
  
  


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  1 large carrot, finely chopped
  
  
  


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  1 bulb fennel, finely chopped, fronds reserved
  
  
  


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  1 stalk celery, finely chopped
  
  
  


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  50g sachet tomato paste
  
  
  


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  1 tsp fennel seeds
  
  
  


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  1 tsp coriander seeds
  
  
  


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  Pinch of cayenne
  
  
  


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  100g (1/2 cup) white long-grain rice
  
  
  


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  250ml (1 cup) dry white wine
  
  
  


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  2 litres fish stock (see note)
  
  
  


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  Cognac (optional), to serve
  
  
  


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  Toasts, to serve
  
  
  


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  Double cream, to serve
  
  
  


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  Cooked crab meat, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Holding a crab upside-down, lift the tail flap ('apron'), insert your thumb under the top shell, pull it away and discard. Twist off legs and claws, break legs into smaller pieces at joints, then, with the end of a heavy knife, break pieces in half again. Reserve leg pieces. Pull out and discard the grey gills ('dead man's fingers') on both sides of the crab. Leave the mustard-like substance, known as coral, as it will add flavour.
  
  
  


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  Step 2
  
  
  
  
  Cut the crab body into 8 pieces. Repeat with remaining crabs.
  
  
  


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  Step 3
  
  
  
  
  Heat oil in a heavy-based saucepan over medium–high heat, add vegetables, paste and spices, and cook, stirring occasionally, for 5 minutes. Add all crab pieces and cook, turning occasionally, until they turn red. Add rice, wine and stock, bring to a simmer, then cook for 20 minutes. Strain mixture through a sieve into a bowl, transfer solids to a large bowl and, using the end of a rolling pin, coarsely crush shells to help extract more flavour. Return shells and liquid to pan and simmer (do not boil) for 20 minutes. Strain through a fine sieve over a bowl, pressing down on solids with back of a spoon to extract all the liquid.
  
  
  


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  Step 4
  
  
  
  
  To serve, gently reheat bisque in a clean pan, season with sea salt and add Cognac (if using). Ladle among cups or small bowls and serve each topped with a toast spread with a spoonful of cream, a little crab meat and reserved fennel fronds.
  
  
  

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