Velvety velvet-crab bisque
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free y 7 más Indicative dietary requirements
View full classification 28 etiquetas
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Cream · Starter
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Velvet crabs 600 g
- Prawns peeled; reserve heads and shells 250 g
- Mussels cleaned 250 g
- Double cream 200 ml
- Onion 150 g
- Red pepper 150 g
- Green pepper 120 g
- Tomato crushed 250 g
- Garlic 6 g
- Cayenne chilli 0.5 g
- Parsley 15 g
- Extra virgin olive oil 50 ml
- Water 900 ml
- Salt 5 g
- Pepper 1 g
Method
-
Steam the mussels with 200 ml water, covered, for 4–5 minutes and strain the liquid through muslin. Remove the shells.
-
Break up the crabs and sauté with the prawn heads and shells in 20 ml oil for 5 minutes. Add 700 ml water and simmer for 20 minutes. Blend briefly and press through a sieve.
-
Soften onion, peppers, garlic and cayenne in the remaining oil for 12 minutes. Add tomato and cook for 8 minutes.
-
Add both strained stocks and simmer for 15 minutes. Add the prawns and mussels and cook for 3 minutes.
-
Blend until very smooth, strain, add the cream without boiling and correct the seasoning. Finish with parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →