Blue swimmer crab bisque


You'll need

1 kg blue swimmer (manna) crabs (about 3) 1 tbsp olive oil 1 small onion, finely chopped 1 small carrot, finely chopped 1 celery stalk, finely chopped 1 each of thyme and flat-leaf parsley sprigs 1 fresh bay leaf 1 tbsp tomato purée 60 ml Cognac 200 ml dry white wine 2 litres (8 cups) fish stock or water 190 ml pouring cream To serve: Pernod

Method

  • 01
  • Lift triangular flap underneath crab to remove, then discard top shell. Rinse crab under cold water and remove and discard dead man’s fingers. Remove meat from claws and refrigerate until required.
  • 02
  • Heat olive oil in a large saucepan over medium heat, sweat onion, carrot and celery, stirring occasionally, until soft (4-6 minutes), add herbs and whole crabs, and cook, crushing shells with a heavy wooden spoon, until shells turn orange (5-6 minutes). Add tomato purée and Cognac, then tilt pan to catch flame and ignite Cognac (use a match if not cooking over a flame). When flame dies off, add white wine and cook until almost reduced (5-7 minutes), add fish stock, bring to the boil and simmer over low heat until richly flavoured (25-30 minutes). Season to taste, strain through a fine sieve into a clean pan (discard solids), bring to the boil and cook over high heat, skimming frequently, until reduced by a third (30 minutes). Makes 1 litre.
  • 03
  • Meanwhile, whisk 90ml cream until soft peaks form and reserve. Add remaining cream to crab stock and cook over medium-high heat until slightly thickened (8-10 minutes), then whisk in whipped cream until soup becomes frothy and add crab claw meat. Pour a dash of Pernod into each serving bowl, ladle in soup and serve immediately.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

White from the Southern Rhône Valley – something with texture and weight but savoury and not too fruity.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool