I set out to find a recipe that I had the ingredients for. First I had to figure out what a bisque was. I knew it was like a soup but different. What makes it different? In my research I came across a definition that stated that a bisque is made using roasted vegetables and a shellfish stock.
Well, well, well....I have the stock so lets make some bisque. I chose to roast sweet potatoes and use this as my base along with the crab broth. I am happy with the result. This recipe is a labor of love if you chose to make it from scratch. It takes some planning to make the broth and to roast the vegetables. If you have the time then I would encourage you to make it. It is possible to make using store bought fish stock; although I can't say the flavor will be as crabby as using this homemade version.
One final note is that I believe this bisque taste better the next day. It has a chance to marry the flavors together. If you do make it the night before, then when reheating the soup, don't boil it. The soup should be served warm.
I hope you enjoy this recipe. Let me know what you think in the comments below.
Crab Stock Recipe
Makes about 10 cups of stock. Freeze what you don't use.
12 cups of water or enough to cover the shells
Crab Shells from 1-2 dozen crabs
4 carrots, cut in half
4 ribs of celery, cut in half
handful of flat parsley
1/2 red onion, quartered
optional: add more Old Bay Seasoning, Salt or Garlic Powder as desired
1. Add all of the ingredients and bring pot to a boil. Simmer for one hour. Strain contents through a colander and then strain it through cheese cloth. Store in the refrigerator until ready to use.
Makes 4 servings or a bunch of shooters
1-2 sweet potatoes, depends on size (you need two cups for recipe)
1 tablespoon butter
1/4 cup grated carrot
1 1/2 tablespoon red onion
1/4 cup sliced celery
2 cups of crab stock (see recipe above)
squeeze of lemon juice
sprinkle of nutmeg
1 tablespoon fresh flat parsley
1 can coconut milk (15.5 oz)
2 tablespoons of butter (omit if dairy free is necessary)
Lemon and Salt to taste
OPTIONAL: Crab meat. I had a few extra crabs that I picked and used the meat served in the center of the bowl. My family was able to stir the crab meat into their bisque. NOTE: To make the crab meat sit up in the soup, I roasted some sweet potato rounds that the crab could sit on. This is not necessary. It just looked prettier to me.
1. Cube sweet potatoes. Toss in a bowl with olive oil and salt. Roast until tender. This will depend on how small you dice your sweet potatoes. I shoot for about 35-40 minutes.
2. While sweet potatoes are roasting, heat a medium saute pan. Add the butter along with with carrots, onion and celery. Cook until tender.
3. In a food processor or a Vitamix (this is what I use) add the tender vegetables from step 2 along with the lemon juice, crab stock, and nutmeg. Pulse and blend until smooth.
4. Add the coconut milk, parsley, and melted butter. Pulse two or three times. Transfer contents to a small pot and simmer until warm. Do not boil. The soup is best served warm.
5. Taste your soup and make any necessary adjustments. It should be smooth. If needed add: lemon juice, salt, garlic powder or a bit or red cayenne pepper.