Crab Soup
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Thursday, 23 June 2011 18:38
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1/3 cup olive oil 2 leeks (white part only), cut into halves and thinly sliced crosswise 3 small carrots, thinly sliced 1 1/3 cups dice onion 1 tsp pressed garlic 2 quarts fish stock 4 fresh uncooked crabs, top shells removed,...

 

  • 1/3 cup olive oil
  • 2 leeks (white part only), cut into halves and thinly sliced crosswise
  • 3 small carrots, thinly sliced
  • 1 1/3 cups dice onion
  • 1 tsp pressed garlic
  • 2 quarts fish stock
  • 4 fresh uncooked crabs, top shells removed, gills cleaned out, and cut into quarters
  • 2 cups diced tomatoes
  • 1/2 cup finely chopped parsley
  • 1/8 ssp powdered saffron
  • 1/4 tsp black pepper
  • Salt to taste
  1. Into large saucepan, heat olive oil and saute leeks, carrots, onion, and garlic about 2 minutes
  2. Add fish stock, crabs, tomatoes, parsley, and saffron
  3. Cook slowly for 30 minutes
  4. Add salt and pepper to taste

Serves 6

 

Last Updated on Wednesday, 06 July 2011 04:04