Creamy Crab Bisque Recipe A Taste of Luxury

Ingredients

• 1 lb (450g) Shrimp shells and heads (from about 1 lb of raw shrimp), rinsed
• ½ lb (225g) Crab shells (from cooked crab), rinsed
• 1 tbsp (15ml) Olive oil
• 1 medium Yellow onion, chopped (approx. 1 cup/150g)
• 2 Carrots, chopped (approx. ½ cup/75g)
• 2 Celery stalks, chopped (approx. ½ cup/75g)
• 4 cloves Garlic, minced
• 1 tsp Tomato paste (5g)
• ½ cup (120ml) Dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 6 cups (1.4L) Water
• 1 Bay leaf
• ½ tsp Dried thyme
• ½ tsp Black peppercorns
• ½ tsp Salt
• 4 tbsp (60ml/ ½ stick) Unsalted butter
• ¼ cup (30g) All-purpose flour
• 4 cups (950ml) Shellfish stock (from above)
• 1 cup (240ml) Heavy cream
• ¼ cup (60ml) Dry sherry
• 1 lb (450g) Cooked crab meat, picked over for shells
• 1 lb (450g) Cooked shrimp, peeled, deveined, and chopped
• Salt
• pepper
• Fresh chives, chopped, for garnish (optional)