Updated: Apr 20, 2020
Tris’s Crab and Prawn Bisque
1 whole crab, cooked ( buy on the shell)
10 large raw prawns
½ bulb fennel, diced
1 clove of garlic, finely chopped
2 celery, 1 onion & 1 large carrot, diced
1 bay leaf, preferably fresh
2 tbsp tom puree
a small bunch parsley, chopped, but reserve the stalks
a large knob of butter
a large glug of brandy
1 ½ litres water
1 small pot of single cream
I glass of white wine
chopped parsley and
Bring the water to the boil and add the parsley stalks and bay leaf. Poach the prawns in 1-2 litres of boiling water for a minute or 2 then pick them out with a slotted spoon. When cool enough to handle, remove the heads and shells and return these shells to the pan of stock. Reserve the prawns themselves.Take your time picking the crab and save the meat. Return the cracked shells, claws and legs to the pan. Bring to boil and simmer for an hour to get the most from the flavour. Don't let it boil dry!!
Sauté the celery, carrots, onion, fennel and garlic slowly in 2 tbsp of olive oil until translucent. Add the glass of white wine and the tomato paste, then season and simmer.
Meanwhile, strain the crab stock through a fine mesh sieve and return the broth to a cleaned out pan. Add the veg to the broth and bring back to the boil. Simmer gently for 10 minutes. Pass the soup again back through the fine mesh sieve, or ou could leave this chunky and more rustic. Add a glug of brandy, return to the pan and bring gently back to heat. Add a large knob of butter and a whole cup of cream. Warm through.
When you are ready to serve, add the prawns and crab meat back into the broth aserve with wedges of lemon, fennel fronds and chopped parsley, along with another tiny splash of brandy and some toast.
This would also work beautifully with coconut milk, chilli and lemon grass. How utterly delicious!