Crab Bisque

Name: Crab Bisque
Cuisine: Indian
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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Ingredients

For shell fish stock :
1 Crab shells & legs
30 gOnion roughly chopped
30 gCelery roughly chopped
30 gCarrot roughly chopped
2 tspTomato puree
1 pinchThyme
1 sprigParsley stems
1 Bay leaves
2-3Black peppercorns
For Soup :
50 gCrab meat (removed from claws)
1 tspRefined oil
1 Onion, sliced
30 mlBrandy
2 cupShell fish stock / plain water
1 tspRaw rice
1 tspTomato puree
20 mlCooking cream
to tasteSeasonings
to tasteCayenne pepper / Chilli powder

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Steps

1

Method for stock :
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.
5

Method for soup :
In a saucepan, heat oil, cook sliced onion till transparennt for 5 minutes.
6

Add the brandy, stock, rice, tomato puree & crab meat; simmer till the rice is cooked.
7

Remove from heat, let it cool, once the liquid is cool enough, blend it to a smooth paste.
8

Now simmer the soup, add chilli powder, seasonings & cream.
9

Do not let the soup boil, just simmer till it is ready for serving.
10

For Garnish :
Decorate the soup with cooked claw, crab meat & finely chopped parsley and cream.