Creamy Crab Bisque



This Creamy Crab Bisque is uncomplicated and easy to prepare. I know – you can make it as complicated as you want.

But those really “Traditionally correct” Bisques can sometime be more of a bother than a treat.

Some of those dishes can take up to three hours to prepare – but that’s not for me – I want to spend most of my time with my guests or family – not in the kitchen!

I like to prepare food for feasting with friends and family – not trying to impress everybody with my cooking skills.

Everybody knows I can cook – what they came to do is to enjoy my cooking and socialising.


Cream Crab Bisqu

Ingredience for this dish:

1 (14 ounce) can baby clams, with juice

1 quart water

1 tablespoon chicken base

1/2 cup finely minced shallot

1/2 cup flour

1/2 lb. butter

1/2 lb. uncooked shrimp, cleaned, shelled, deveined

1/3 lb. cod, boneless, leave in one piece

1/3 lb. salmon, skinless, boneless, leave in one piece

2/3 lb. cooked crabmeat, chopped

Salt and pepper to your taste.


Directions:

Sauté the minced shallots in the butter until it is nice and soft.

Add the flour and keep on stirring with a whisk for about 6 minutes on a low heat, then set it aside.

Bring two cups of water to a boil and add the chicken base, the clams, crab and the shrimp with the whole pieces of salmon and cod.

Return to boil lower heat and simmer for 5 minutes.

Strain the stock, reserving the seafood.

Stir the shallot mixture into the stock.

Add the heavy cream and milk to the stock bring to a simmer on low heat and cook until thickened, about 5 minutes.

Chunk the salmon and cod and add all of the seafood back into the soup pot.

Add the sherry and heat through, no more than 3 minutes.

Dish up your Creamy Crab Bisque in a typical soup bow and serve it with garlic bread or salt biscuits.

Some people like to enjoy side salads with their Creamy Crab Bisque

...but like I always say - whatever you feel the need to be...






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