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    • Crab Bisque

    Mark Sharron
    Medium difficulty
    45 minutes
    2-4
    Amount Per Serving: Calories 140; Fat 5g; Fibre 4g; Protein 12g
    Crab Bisque is a creamy, rich, decadent seafood soup enjoyed for centuries. It is a classic French dish for special occasions or a cosy night. The ingredients are simple, yet the flavours are complex and delicious. The combination of crab meat, butter, onions, garlic, celery, carrots, flour, white wine, chicken stock, cream, tomato puree, and seasonings such as parsley, thyme, bay leaf, and cayenne pepper create a savoury and intensely flavorful soup.  
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    Ingredients

    • 2 tablespoons butter
    • 1 onion, diced
    • 1 clove garlic, minced
    • 1 celery stalk, diced
    • 1 carrot, diced
    • 2 tablespoons all-purpose flour
    • 1/4 cup white wine
    • 2 cups chicken stock
    • 1/2 cup heavy cream
    • 1/4 cup tomato puree
    • 1 teaspoon parsley
    • 1/2 teaspoon thyme
    • 1 bay leaf
    • Pinch of cayenne pepper
    • 1 pound cooked crab meat

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Simmer for an additional 10 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.