Bristol Channel Crab Bisque

Ingredients

• 2 whole cooked crabs (about 800g each)
• 1 onion, chopped
• 2 carrots, chopped
• 2 sticks celery, chopped
• 2 garlic cloves
• 2 tbsp tomato purée
• 100ml brandy
• 200ml dry white wine
• 1 litre fish stock
• 150ml double cream
• Pinch of cayenne pepper
• Fresh tarragon to garnish

Method

1. 1

   Remove the crab meat and set aside. Break the shells into pieces.

2. 2

   Fry the shells in a large pot with a little oil until they turn red and fragrant, about 10 minutes.

3. 3

   Add the vegetables and garlic, cook for 5 minutes.

4. 4

   Add the tomato purée, then pour in the brandy and flambé (or simmer to burn off alcohol).

5. 5

   Add the white wine and reduce by half. Add the stock and simmer for 30 minutes.

6. 6

   Blend everything, then pass through a fine sieve, pressing well.

7. 7

   Return to the pan, add the cream and cayenne, and season well.

8. 8

   Serve in warmed bowls, topped with the reserved crab meat and fresh tarragon.