crab-bisqueCrab Bisque

¼ cup onion, chopped

¼ cup carrot, chopped

¼ cup celery, chopped

¼ cup leeks, chopped

3 Tbs. Olive oil

1 ½ Tbs. Tomato paste

¼ tsp. Tarragon

1/8 tsp cayenne pepper

1 tsp. Cracked black peppercorns

1 cup white wine

¼ cup cognac or sherry

1 qt. Fish stock

½ cup rice

1 cup heavy cream

1 lb.Blue crabmeat

Salt to taste

Saute the vegetables in olive oil. Meanwhile cook the rice in the fish stock. Add the tomato paste to the vegetable mixture, tarragon, and pepper. Cook the paste for 1-2 minutes. Add the white wine and sherry. Cook another 2- 3 minutes. Add the stock and rice and cream. Simmer for about 15 minutes. Pass through a fine sieve or food mill pressing the vegetables and rice through the sieve. Return to the simmer. Add crabmeat and simmer. Adjust seasoning with salt.