Pan-Seared Seabass & Crab Bisque

Exquisite Taste - - Up Close & Personal -


• 800g seabass fil­let cut into 100g slices

• 80g dried sea­weed – chopped

• Crab meat from 5 crabs – cooked & well-sea­soned

• 300g tomato con­casse

• 15g fresh basil

• 50ml olive oil

• 1 le­mon

Crab & Shrimp Bisque

• 5 fresh crabs

• 300g shrimp shells and heads

• 3 tbs olive oil

• 1 car­rot, chopped

• 2 stalks cel­ery, chopped

• 3 toma­toes, chopped

• 5 cloves gar­lic, chopped

• 5 shal­lots, chopped

• 3 sprigs fresh tar­ragon leaves, chopped

• 75ml Cognac

• 300ml dry white wine

• 4 tbs tomato paste

• 6l fish stock or wa­ter

• Salt

• Freshly ground pep­per

• Cayenne pep­per

• Pinch fresh thyme

• 1 bay leaf

• 500ml fresh cream

• 1 le­mon, juiced

• 1 ta­ble­spoon minced chives or pars­ley leaves


1. Quickly pre-blanche crabs and re­move

meat. Set meat aside for top­ping.

2. Heat a 6-litre stock­pot, add oil and sauté the crab and shrimp shells un­til they are red.

3. Add car­rot, cel­ery, toma­toes, gar­lic, shal­lots and tar­ragon and con­tinue to sauté for 10 min­utes.

4. Pour in the cognac and ig­nite. When the flame has sub­sided, deglaze with white wine.

5. Add tomato paste, crab and enough fish

stock to cover. 6. Sea­son with salt, pep­per, cayenne, thyme and bay leaf and sim­mer gen­tly for 15 min­utes.

7. In a small saucepan, sim­mer cream to re­duce by half.

8. Re­move crab and shrimp shells from the stock­pot and set aside.

9. Add re­duced cream, then purée the soup in batches in a food pro­ces­sor. Strain and keep warm.

10. Sea­son with le­mon juice, salt and pep­per.

Add chopped pars­ley or chives.


1. Sea­son seabass with salt and pep­per, quickly sear both sides in a pan with olive oil.

2. Top with sea­weed and crab meat.

3. Mix tomato con­casse with basil, olive oil, le­mon juice and sea­son­ing. Place onto fish.

4. Be­fore serv­ing, oven-bake the fish for a

few min­utes.

5. On a deep plate ar­range the fish, then

pour on bisque. Serve hot.

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