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Crab bisque
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Indulge in the rich and creamy delight of seafood bisque's intense flavor.
Ingredients:
  • 6 (about 2.5kg) uncooked blue swimmer crabs, washed
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 bulb fennel, finely chopped, fronds reserved
  • 1 stalk celery, finely chopped
  • 50g sachet tomato paste
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • Pinch of cayenne
  • 100g (1/2 cup) white long-grain rice
  • 250ml (1 cup) dry white wine
  • 2 litres fish stock (see note)
  • Cognac (optional), to serve
  • Toasts, to serve
  • Double cream, to serve
  • Cooked crab meat, to serve
Instructions:
  • Turn the crab upside-down and gently lift the tail flap known as the 'apron'. Using your thumb, slide it under the top shell and carefully remove and discard it. Separate the legs and claws, then break the legs into smaller pieces at the joints. Use a heavy knife to break each leg piece in half. Remove and discard the grey gills from both sides of the crab, but leave the flavorful mustard-like coral intact.
  • Cut each crab body into 8 pieces. Then proceed to repeat this process with the rest of the crabs.
  • Heat oil in a heavy pot over medium-high heat, then add vegetables, paste, and spices. Cook for 5 minutes, stirring occasionally. Introduce crab pieces and cook until they turn red. Stir in rice, wine, and stock, bringing to a simmer for 20 minutes. Strain mixture into a bowl, saving solids. Crush shells with a rolling pin for more flavor, then return shells and liquid to the pot. Simmer (do not boil) for 20 minutes. Strain liquid through a fine sieve, pressing down on solids to extract all flavors.
  • To serve, warm up the bisque in a clean pan, season with sea salt, and add Cognac if desired. Pour into cups or small bowls and top each with a piece of toast spread with a dollop of cream, some crab meat, and fennel fronds.

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