Crab Bisque

Ingredients

• 1 lb chicken wings
• 1 head garlic, halved
• 1 large parsnip, roughly chopped
• 1 cup shrimp, rough chopped
• 1 cup crab claws, rough chopped
• 2 large carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 4 shallots, finely chopped
• 1/2 lb fresh lump crab meat
• 2 cloves garlic, crushed
• 1/4 cup tomato paste
• Zest of 1 large orange
• 1/4 cup white rice
• 1 quart seafood stock
• 1 tablespoon red miso paste
• 2 tablespoons heavy cream
• 1 tablespoon vegetable oil
• 1 tablespoon whole peppercorns
• 2-3 bay leaves
• A handful of fresh tarragon
• A handful of fresh parsley
• A pinch of saffron threads
• Salt and ground white pepper to taste
• 1 cup dry white wine
• 1 roasted red pepper
• Olive oil (for drizzling)
• Finishing salt (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). In a roasting pan, combine chicken wings, garlic, parsnip, shrimp, crab claws, carrots, and celery. Drizzle with vegetable oil and toss to coat. Roast for 20 minutes until caramelized.
2. Transfer roasted ingredients to a large stockpot, adding a tablespoon of whole peppercorns, tarragon, parsley, bay leaves, saffron, and cover with cold water. Simmer for 2-3 hours.
3. In a high-walled saute pan, heat vegetable oil over medium-high heat. Add shallots, chopped carrot, and celery, sauteing for about 5 minutes. Add fresh lump crab meat, stirring for about 1 minute.
4. Incorporate garlic, tomato paste, and orange zest, cooking until sticky fond forms at the bottom of the pan. Deglaze with white wine.
5. Add a quart of strained seafood stock, miso paste, white rice, bay leaves, and roasted red pepper to the pot. Simmer until rice is cooked (about 25-30 minutes).
6. Blend the mixture until smooth and return to the pot. Adjust consistency with more stock as needed. Stir in heavy cream and season to taste with salt and white pepper.
7. Strain the bisque through a fine-mesh sieve. Serve in bowls, garnished with steamed lump crab meat, dill, finishing salt, black pepper, drizzles of heavy cream, and olive oil.

Notes

1. Category - SoupSeafoodComfort FoodAppetizerGourmet
2. Storage Tips - Refrigerate leftovers in an airtight container for up to 3 days.
3. Serving Suggestion - Pair with crusty bread for dipping.
4. Alternative Ingredients - Substitute crab meat with lobster for a luxurious twist.