Partan Bree Scottish Crab Bisque Recipe 445

PARTAN BREE (SCOTTISH CRAB BISQUE) RECIPE - (4.4/5)

Partan Bree (Scottish Crab Bisque) Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 20

Ingredients

4 lb. cooked Dungeness or blue crabs, meat removed from bodies and legs and finely chopped, shells broken into large chunks
6 tbsp. unsalted butter
2 large yellow onions (1 thinly sliced; 1 finely chopped)
1/2 rib celery, thinly sliced
1/4 small bulb fennel, thinly sliced
3/4 cup roughly chopped parsley stems, plus 2 tbsp. finely chopped parsley leaves
1 tsp. whole white peppercorns
2 bay leaves
1/2 lemon, thinly sliced crosswise
2 tbsp. brandy
1/3 cup long-grain white rice
1 tbsp. tomato paste
1 tbsp. lemon zest
2/3 cup milk
1/4 cup heavy cream
1/4 cup cream sherry
2 tbsp. fresh lemon juice
1/2 tsp. paprika
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, to garnish

Steps:

1. Heat oven to 400°. Place crab shells on a baking sheet, and bake until lightly browned, about 20 minutes; let cool. Heat 4 tbsp. butter in an 8-qt. saucepan over medium-high heat. Add sliced onion, celery, and fennel; cook, stirring, until soft, about 5 minutes. Add crab shells, parsley stems, peppercorns, bay leaves, and sliced lemon; cook for 2 minutes. Add brandy; cook 1 minute. Add 10 cups water; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until slightly reduced, about 1 hour. Pour through a fine strainer into a bowl; set crab broth aside. 2. Wipe saucepan clean, return to medium-high heat, and add remaining butter. Add chopped onion; cook until soft, about 3 minutes. Add rice, tomato paste, and lemon zest; cook until lightly caramelized, about 2 minutes. Add reserved crab broth; bring to a boil. Reduce heat to medium-low; cook until rice is tender, about 18 minutes. Purée soup in a blender and return to saucepan over medium heat; add reserved crab meat, milk, cream, sherry, lemon juice, and paprika, and cook until meat is warmed through, about 3 minutes. Season with salt and pepper. Divide soup among 8 bowls; garnish each bowl with a dollop of crème fraîche and some of the parsley leaves.

CRAB BISQUE RECIPE

CRAB BISQUE Recipe image

Provided by á-32773

Number Of Ingredients 15

Ingredients

3 tbsp. butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. Old Bay seasoning
2 cloves garlic, minced
2 tbsp. tomato paste
3 tbsp. flour
4 c. fish stock (or low-sodium vegetable broth)
1 c. dry white wine
1 bay leaf
1/2 c. heavy cream
1 lb. lump crab meat
Freshly chopped parsley, for garnish

Steps:

1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. 2. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. 3. Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes. 4. Divide among bowls and garnish with remaining crab meat and parsley before serving.

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