Fusion Crab Bisque

Ingredients

While the original Partan Bree is a traditional Scottish dish made with crab meat, potatoes, and spices, this Fusion Crab Bisque takes inspiration from global flavors to create a more contemporary and innovative dish. The fusion version incorporates a wider range of spices and herbs, adding complexity and depth to the flavor profile. Additionally, the bisque is made smoother and creamier, enhancing the luxuriousness of the dish. We alse have the original recipe for Partan Bree, so you can check it out.

• 500g (1.1 lb) fresh crab meat 500g (1.1 lb) fresh crab meat
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 4 cups (950ml) fish or vegetable stock 4 cups (950ml) fish or vegetable stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 24g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the paprika, cayenne pepper, ground cumin, dried thyme, and dried oregano to the pot. Stir well to combine and cook for another minute.
3. 3.
   Sprinkle the flour over the onion and spice mixture, stirring constantly for about 2 minutes to cook off the raw flour taste.
4. 4.
   Slowly pour in the fish or vegetable stock, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
5. 5.
   Add the crab meat to the pot and stir gently to combine. Cook for an additional 5 minutes.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Return the bisque to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. 8.
   Simmer the bisque for another 5 minutes to heat through.
9. 9.
   Ladle the Fusion Crab Bisque into bowls, garnish with fresh parsley, and serve with crusty bread on the side.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and free from any shells or cartilage before adding it to the bisque.
• Fish or vegetable stock — Use a high-quality stock to enhance the flavor of the bisque. If using store-bought stock, choose a low-sodium option to have better control over the saltiness of the dish.
• Crusty bread — Opt for a crusty bread with a chewy texture, such as a baguette or sourdough, to complement the creamy bisque.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper or add a pinch of chili flakes.
• To make the bisque even creamier, stir in a tablespoon of butter at the end of cooking.
• For an extra burst of freshness, squeeze a bit of lemon juice over the bisque just before serving.
• If you prefer a chunkier texture, reserve some crab meat and add it as a garnish on top of the bisque.
• Experiment with different herbs and spices to customize the flavor profile of the bisque.

Serving advice

Serve the Fusion Crab Bisque hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the bisque with warm crusty bread on the side for dipping and savoring the rich flavors.

Presentation advice

Present the Fusion Crab Bisque in elegant soup bowls, allowing the vibrant orange color of the bisque to shine through. Place a small dollop of cream or a drizzle of herb-infused oil on top for an artistic touch. Serve the bisque with a side of crusty bread on a separate plate to enhance the visual appeal.