Crab Bisque
Ingredients
- For shell fish stock :
- 1 Crab shells & legs
- 30 g Onion roughly chopped
- 30 g Celery roughly chopped
- 30 g Carrot roughly chopped
- 2 tsp Tomato puree
- 1 pinch Thyme
- 1 sprig Parsley stems
- 1 Bay leaves
- 2-3 Black peppercorns
- For Soup :
- 50 g Crab meat (removed from claws)
- 1 tsp Refined oil
- 1 Onion, sliced
- 30 ml Brandy
- 2 cup Shell fish stock / plain water
- 1 tsp Raw rice
- 1 tsp Tomato puree
- 20 ml Cooking cream
- to taste Seasonings
- to taste Cayenne pepper / Chilli powder
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