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Receta Crab Bisque
by Global Cookbook

Crab Bisque
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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

  1. 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.
  2. Add in the white wine and water and bring to a boil.
  3. Slide the crab into the boiling liquid and cooking at boiling for 10 min.
  4. 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.
  5. Throw away the cooking liquid.
  6. Crack the crab and remove all the meat you can.
  7. Cover the crab meat with plastic wrap and chill till ready to use.
  8. Reserve the crab shells to make the bisque.
  9. 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.
  10. Saute/fry for 4 to 6 min and stir in the tomatoes and tomato paste.
  11. Cook for 1 minute longer
  12. 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.
  13. Add in the fish stock and bring to a boil.
  14. Reduce the heat to medium-low and simmer for 20 min, occasionally skimming the top for impurities.
  15. Strain the liquid into a clean medium saucepan, pressing down on the solids with a ladle to extract as much liquid as possible.
  16. Throw away the solids.
  17. Bring the bisque to a boil on medium-high heat.
  18. 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..
  19. Stir in the cream, bring to a simmer and check the seasoning.
  20. Assembly:Divide the crab meat among 4 bowls and top with the bisque.
  21. Garnish with chives and serve.
  22. 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.
  23. Michael Fagan from Food & Drink magazine recommends serving the following wines with this dish: Hillebrand Trius Brut or possibly King Estate Pinot Gris 2001.