Crab Bisque

Name: Crab Bisque
Cuisine: Indian
Ingredients: For shell fish stock; 1 Crab shells and legs; 30 g onion roughly chopped; 30 g celery roughly chopped; 30 g carrot roughly chopped; 2 tbsp tomato puree; 1 pinch thyme; 1 sprig parsley stem; 1 no bay leaves; 4-5 black peppercorn; For soup:; 50 g Crab meat; 1 tsp refined oil; 1 no onion sliced; 30 ml brandy; 2 cup shellfish stock; 1 tsp raw rice; 1 tsp tomato puree; 20 ml cooking cream; to taste Seasoning; to taste Cayenne pepper

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Ingredients

For shell fish stock
1 Crab shells and legs
30 gonion roughly chopped
30 gcelery roughly chopped
30 gcarrot roughly chopped
2 tbsptomato puree
1 pinchthyme
1 sprigparsley stem
1no bay leaves
4-5black peppercorn
For soup:
50 gCrab meat
1 tsprefined oil
1no onion sliced
30 mlbrandy
2 cupshellfish stock
1 tspraw rice
1 tsptomato puree
20 mlcooking cream
to tasteSeasoning
to tasteCayenne pepper

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Steps

1

Method for stock:
2

Break the claws & legs from a whole crab & reserve them for cooking & garnish as well.
3

Separate the meat from the body & claws, wash the body & keep aside.
4

Cover the reserved legs & claws in a stock pot with & let it simmer.
5

Remove the froth, reduce the heat, add rest of the ingredients & simmer for 30 minutes.
6

Method for Soup:
7

In a saucepan, heat oil, cook sliced onion till transparennt for 5 minutes.
8

Add the brandy, stock, rice, tomato puree & crab meat; simmer till the rice is cooked.
9

Remove from heat, let it cool, once the liquid is cool enough, blend it to a smooth paste.
10

Now simmer the soup, add chilli powder, seasonings & cream.
11

Do not let the soup boil, just simmer till it is ready for serving.
12

For Garnish:
13

Decorate the soup with cooked claw, crab meat & finely chopped parsley.