Crab Bisque

Crab Bisque

Ingredients

700 grms Cooked chopped crab with fingers removed

100 grms Mire-poix

50 grms Butter

60 mls Brandy

60 mls White wine

50 grms Tomato puree

Bay leaf thyme parsley stalk peppercorns

1 ltr Fish stock

50 grms Carolina rice

Beurre manie

Method

1. Chop the crab shells into small pieces. Sweat the vegetables in butter

with the crab shells then flame with the brandy and white wine. Add the

herbs and the tomato puree and cook for 2-3 mins then add the stock.

2. Bring to the boil then add the rice and cook for 45 mins before straining.

3. Remove any large piece of shell and pulverise the remaining mixture then

pass the resulting mixture through a fine sieve. Add to the strained liquid

and bring to the boil. If the soup is thin thicken with a little beurre manie