Medium

Velvety velvet-crab bisque

Name: Velvety velvet-crab bisque
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6 servings
Cuisine: Traditional
Ingredients: 600 g Velvet crabs; 250 g Prawns (peeled; reserve heads and shells); 250 g Mussels (cleaned); 200 ml Cream; 150 g Onion; 150 g Red pepper; 120 g Green pepper; 250 g Tomato (crushed); 6 g Garlic; 0.5 g Cayenne pepper; 15 g Parsley; 50 ml Extra virgin olive oil; 900 ml Water; 5 g Salt; 1 g Black pepper

Total time1 h 25 min Preparation and possible waiting 30 min · Cooking 55 min

Preparation and possible waiting: 30 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Crustaceans: Ingredient to check: Velvet crabs, Prawns. Milk: Ingredient to check: Cream. Molluscs: Ingredient to check: Mussels. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

A rich velvet-crab, prawn and mussel bisque, finished with cream and fresh parsley.

Jump to steps

30 minpreparation and possible waiting

55 mincooking

6servings

2.177 kcalwhole recipe

363 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 25 min Preparation and possible waiting 30 min · Cooking 55 min

Preparation and possible waiting: 30 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Cream 1 to 2 hours Traditional

Allergens

View full classification 27 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

CreamStarter

Meal

LunchDinner

Preparation

SautéingBoiling

Appliances

Food processorBlenderFrying pan

Cuisine

Traditional

Season

All year round

Occasion

Batch cookingFreezer-friendlyEveryday menuFor the whole family

Nutrition

High in proteinLow carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Cream · Starter

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.