Gastronomixs

Crab bisque

This is a truly classic recipe that should be in every collection of crab dishes. This dish can be made in a variety of ways, and can be used as a basis for various soups and sauces. Crab bisque is a perfect Waste to Taste component because of the use of the entire animal.

Crab bisque

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Ingredients

1

kg

North Sea crabs

3

l

fumet de poisson

70

g

leek (the white part only)

100

g

onion

100

g

carrots

60

g

fennel

60

g

celery

1

g

bay leaves

2

g

thyme

15

g

garlic

¼

 

orange peel

¼

 

lemon peel

500

g

tomatoes

80

g

tomato purée

100

ml

brandy

3

g

tarragon

100

ml

olive oil

 

 

salt

 

 

peppercorns, crushed

 

 

cayenne pepper

Preparation method

  • Roughly chop the crabs, heat in a pan with 200ml olive oil, and flambé with the brandy.
  • Dice the vegetables (mirepoix) in cubes of 2x2x2cm and gently fry in the rest of the olive oil but do not allow to brown.
  • Add the tomato purée and sweat for a while longer.
  • Combine the crabs and mirepoix and add the fumet, bouquet garni, peppercorns, and chopped lemon peel, and, if necessary, some rice to thicken the mixture.
  • Simmer for approx. 45 minutes.
  • The bisque may have a strong fish oil flavour because of the intensity of the fumet de poisson. If so, you can add some water to dilute the taste.
  • Pass through a fine sieve.
  • Season to taste with salt and cayenne pepper.

Serving suggestions

  • As an amuse-bouche in a shot glass.
  • As a basis for a mousse or crème bavaroise.
  • As part of a starter, in the shape of pebbles, for example (see component: langoustine pebbles). 

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