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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 sm onion, quartered
- 1 stalk celery cut into 1-inch pcs
- 1 x bay leaf
- 1 Tbsp. whole peppercorns
- 1 clv garlic, crushed handful fresh flat-leaf (Italian) parsley
- 1 c. white wine
- 6 lt water
- 1 x Dungeness crab, about 2 1/2 pounds Bisque
- 2 Tbsp. extra virgin olive oil crab shells, from above
- 1 sm onion, finely minced
- 1 x carrot, peeled and finely minced
- 1 x celery stalk, finely minced
- 1/2 x fennel bulb, finely minced
- 1 clv garlic, crushed
- 1 x star anise pod
- 2 sprg thyme
- 4 x ripe tomatoes, minced
- 1 Tbsp. tomato paste
- 1/2 c. cognac
- 3/4 c. white wine
- 4 c. fish stock
- 1/2 c. whipping (35%)cream coarse salt and freshly cracked black pepper Assembly Reserved crab meat, from above
- 1 Tbsp. finely minced chives
Direcciones
- In a large stockpot heat the extra virgin olive oil on medium heat and add in the onions, celery, bay leaf, peppercorns, garlic and parsley Saute/fry for about 2 min, stirring occasionally.
- Add in the white wine and water and bring to a boil.
- Slide the crab into the boiling liquid and cooking at boiling for 10 min.
- Remove the crab from the boiling liquid with tongs and plunge it into a large bowl of ice water to stop the crab from overcooking so it is easy to work with.
- Throw away the cooking liquid.
- Crack the crab and remove all the meat you can.
- Cover the crab meat with plastic wrap and chill till ready to use.
- Reserve the crab shells to make the bisque.
- Bisque:In a medium stockpot heat the extra virgin olive oil on medium heat and add in the crab shells, minced vegetables, garlic, star anise and thyme sprigs.
- Saute/fry for 4 to 6 min and stir in the tomatoes and tomato paste.
- Cook for 1 minute longer
- Deglaze the pan with the white wine and the cognac and simmer for about 6 min or possibly till the liquid is reduced by two-thirds.
- Add in the fish stock and bring to a boil.
- Reduce the heat to medium-low and simmer for 20 min, occasionally skimming the top for impurities.
- Strain the liquid into a clean medium saucepan, pressing down on the solids with a ladle to extract as much liquid as possible.
- Throw away the solids.
- Bring the bisque to a boil on medium-high heat.
- Reduce the heat to medium-low and simmer, skimming the top occasionally, for 5 - 10 min or possibly till the liquid is reduced to about 3 1/4 c..
- Stir in the cream, bring to a simmer and check the seasoning.
- Assembly:Divide the crab meat among 4 bowls and top with the bisque.
- Garnish with chives and serve.
- Bisque is a thick, rich soup usually consisting of pureed seafood (sometimes fowl or possibly vegetables) and cream. You can buy fresh or possibly frzn, pre-cooked Dungeness crab at your local fishmonger or possibly upscale food market.
- Michael Fagan from Food & Drink magazine recommends serving the following wines with this dish: Hillebrand Trius Brut or possibly King Estate Pinot Gris 2001.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2089g | |
| Recipe makes 4 servings | |
| Calories 443 | |
| Calories from Fat 185 | 42% |
| Total Fat 21.06g | 26% |
| Saturated Fat 10.51g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 1191mg | 50% |
| Potassium 905mg | 26% |
| Total Carbs 16.56g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.41g | 4% |
| Protein 14.22g | 23% |
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