Scottish Crab Bisque (Partan Bree) | Saveur

Name: Scottish Crab Bisque (Partan Bree) | Saveur
Ingredients: 4 lb. cooked Dungeness or blue crabs, meat removed from bodies and legs and finely chopped, shells broken into large chunks; 6 tbsp. unsalted butter; 2 large yellow onions (1 thinly sliced; 1 finely chopped); 1 ⁄ 2 rib celery, thinly sliced; 1 ⁄ 4 small bulb fennel, thinly sliced; 3 ⁄ 4 cup roughly chopped parsley stems, plus 2 tbsp. finely chopped parsley leaves; 1 tsp. whole white peppercorns; 2 bay leaves; 1 ⁄ 2 lemon, thinly sliced crosswise; 2 tbsp. brandy; 1 ⁄ 3 cup long-grain white rice; 1 tbsp. tomato paste; 1 tbsp. lemon zest; 2 ⁄ 3 cup milk; 1 ⁄ 4 cup heavy cream; 1 ⁄ 4 cup cream sherry; 2 tbsp. fresh lemon juice; 1 ⁄ 2 tsp. paprika; Kosher salt and freshly ground black pepper, to taste; Creme fraiche, to garnish

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Roasted crab shells and sherry lend sweet depth to this luscious bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland's Isle of Skye. See the recipe »

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Ingredients

4 lb. cooked Dungeness or blue crabs, meat removed from bodies and legs and finely chopped, shells broken into large chunks
6 tbsp. unsalted butter
2 large yellow onions (1 thinly sliced; 1 finely chopped)
1⁄2 rib celery, thinly sliced
1⁄4 small bulb fennel, thinly sliced
3⁄4 cup roughly chopped parsley stems, plus 2 tbsp. finely chopped parsley leaves
1 tsp. whole white peppercorns
2 bay leaves
1⁄2 lemon, thinly sliced crosswise
2 tbsp. brandy
1⁄3 cup long-grain white rice
1 tbsp. tomato paste
1 tbsp. lemon zest
2⁄3 cup milk
1⁄4 cup heavy cream
1⁄4 cup cream sherry
2 tbsp. fresh lemon juice
1⁄2 tsp. paprika
Kosher salt and freshly ground black pepper, to taste
Creme fraiche, to garnish