Crab Bisque

Name: Crab Bisque
Ingredients: 1/4 c. onion, chopped; 1/4 c. carrot, chopped; 1/4 c. celery, chopped; 1/4 c. leeks, chopped; 3 Tbsp. olive oil; 1 1/2 Tbsp. tomato paste; 1/4 tsp. tarragon; 1/8 tsp. cayenne pepper; 1 c. white wine; 1 qt. fish stock; 1/4 c. cognac or sherry; 1 c. heavy cream; 1 lb. backfin blue crabmeat; 1/2 c. rice; 1 tsp. cracked black pepper; salt to taste

16 ingredients

12 steps

Ingredients

1/4 c. onion, chopped
1/4 c. carrot, chopped
1/4 c. celery, chopped
1/4 c. leeks, chopped
3 Tbsp. olive oil
1 1/2 Tbsp. tomato paste
1/4 tsp. tarragon
1/8 tsp. cayenne pepper
1 c. white wine
1 qt. fish stock
1/4 c. cognac or sherry
1 c. heavy cream
1 lb. backfin blue crabmeat
1/2 c. rice
1 tsp. cracked black pepper
salt to taste

Directions

1

Sweat the mirepoix in the olive oil.
2

Meanwhile cook the rice in the fish stock for about 45 minutes.
3

To the vegetables, add the tomato paste, tarragon and pepper.
4

Cook the paste for 1 to 2 minutes.
5

Add the white wine and sherry.
6

Cook another 2 to 3 minutes.
7

Add the stock and rice and cream.
8

Simmer for about 15 minutes.
9

Pass through a fine sieve or food mill pressing the vegetables and rice through the sieve.
10

Return to the simmer.
11

Add crabmeat and simmer.
12

Adjust seasoning with salt.