Shore Crab Bisque
Ingredients:
- 1 kg shore crabs
- 1/2 bottle dry apple cider
- 4 tbs oil
- 1 large apple
- 1 carrot
- 1 parsnip/parsley root
- 1 onion
- 3 cloves of garlic
- 10 g ginger
- 1 knife-edge paprika
- 12 peppercorns
- 5 fresh tomatoes
- Herb stems - one or more kinds (thyme, parsley, basil, chervil, dill)
- Place a crab on a cutting board, cut it quickly all the way through lengthwise with a heavy knife. Do the same with all the crabs.
- Cut the apple and the vegetables into pieces. Sauté the crabs for a minute in the oil, add the vegetables and allow them to gain a little color.
- Add the tomatoes, apple, herb stems and spices.
- Sauté a little more. Add the cider and water until they cover the ingredients. Bring the liquid to a boil and skim it. Boil for 45 minutes, if necessary run the shells through a food processor, return them to the bisque and bring back to a boil.
- Drain the bisque, preferably through a colander with large enough holes so you can press some of the crab mixture through.
- Boil the liquid again until you have a suitable intensity and consistence.
- You now have lots of choices. Here are five:
- Thoroughly boil the bisque with tomatoes and garlic. Add to taste - salt, pepper, lemon juice and if you like, some sugar. Serve with aioli.
- Thoroughly boil the bisque with whipping cream. Add to taste - salt, pepper, lemon juice or apple cider vinegar.
- Thoroughly boil the bisque with lemon grass, chili, lime leaves and more ginger. Add to taste - lime juice, cane sugar and fresh coriander.
- Like 3, but add coconut milk before flavoring to taste with the lime juice etc.
- Use the bisque in risotto and as a basis for cream sauce to go with white steamed fish.
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