Crab Bisque

Name: Crab Bisque
Yield: 1 portion
Cuisine: Indian
Ingredients: For fish stock; 1 no crab shell and legs; 30 gram Onion roughly chopped; 30 gram celery roughly chopped; 30 gram carrot roughly chopped; 2 tsp tomato puree; 1 pinch thyme; 1 spring parsley stems; 1 no bayleaf; Few seeds black peppercorns; for soup ingredients....; 50 gram crab meat (removed from claws); 1 tsp refined oil; 1 no onion sliced; 30 mls brandy; 2 cup Shell fish stock; 1 tsp raw rice; 1 tsp tomato puree; 20 mls cooking cream; To taste -Seasoning; To taste -Cayenne pepper / chilli powder

Abhay Singh Rajput @cook_9790018

Patna

By chef abhay

Abhay Singh Rajput @cook_9790018

Patna

By chef abhay

Saved

Ingredients

1 portion

For fish stock
1no crab shell and legs
30 gramOnion roughly chopped
30 gramcelery roughly chopped
30 gramcarrot roughly chopped
2 tsptomato puree
1 pinchthyme
1spring parsley stems
1no bayleaf
Few seeds black peppercorns
for soup ingredients....
50 gramcrab meat (removed from claws)
1 tsprefined oil
1no onion sliced
30 mlsbrandy
2 cupShell fish stock
1 tspraw rice
1 tsptomato puree
20 mlscooking cream
To taste-Seasoning
To taste-Cayenne pepper / chilli powder

Saved

Steps

1

Method for stock
1. Break the claws & legs from a whole crab & reserve them for cooking & garnish as well.
2. Separate the meat from the body & claws, wash the body & keep aside
3. Cover the reserved legs & claws in a stock pot with & let it simmer
4. Remove the froth, reduce the heat, add rest of the ingredients & simmer for 30 minutes
2

Method for soup
1. In a saucepan, heat oil, cook sliced onion till transparennt for 5 minutes
2. Add the brandy, stock, rice, tomato puree & crab meat; simmer till the rice is cooked.
3. Remove from heat, let it cool, once the liquid is cool enough, blend it to a smooth paste
4. Now simmer the soup, add chilli powder, seasonings & cream.
5. Do not let the soup boil, just simmer till it is ready for serving.
3

Garnish and serve hot...