Crab and Irish Whiskey Bisque

By cserumga

Ingredients

• 1 1⁄2 lb. crab shells and legs (from 2 large crabs such as Dungeness), rinsed, large pieces broken into halves
• 1 ⁄2 cup Irish whiskey or cognac
• 20 oz. (2 1⁄2 cups) canned diced tomatoes
• 2 tbsp. tomato paste
• 1 large yellow onion, chopped (1 3⁄4 cups)
• 1 large carrot, chopped (3⁄4 cup)
• 15 black peppercorns
• 3 sprigs parsley
• 3 sprigs thyme
• 2 bay leaves
• 5 drops Tabasco sauce (optional)
• Kosher salt
• Toasted bread, for serving

Details

Servings 4

Preparation

Step 1

In a heavy-bottomed pot over high heat, add the crab shells and whiskey. Cook until most of the liquid has evaporated, about 6 minutes. Quickly add the tomatoes, tomato paste, onion, carrot, peppercorns, parsley, thyme, bay leaves, and enough water to just cover the shells (about 8 cups); stir. Bring to a low boil and cook for 25 minutes, then reduce to a low simmer and cook for 1 hour.

Strain the liquid and reserve; remove the crab shells, bay leaves, and thyme sprigs from the solids and discard. Transfer the remaining solids and the liquid to a blender and blend until very smooth.

Transfer the soup back to the pot to reheat as needed. Add the Tabasco if using, and season with 1⁄2 tsp. kosher salt, or more to taste. Serve with toasted bread