Chef’s Recipe: Scott Jaeger’s Crab Bisque
Chef and restaurateur Scott Jaeger was our guest for the Anna & Kristina's Grocery Bag episode featuring Jamie Oliver's 20-minute meals. Though we made him wait a lot longer than 20 minutes per course during our taste test, we were still able to talk him into sharing his delicious specialty recipe.
1 crab shell with meat removed
1 celery stalk
1 garlic clove
1 tsp tomato paste
3 litres chicken stock
100 ml white vermouth
250 ml cream
1 bay leaf
In a medium sauce pan, add chopped crab bodies and 3 tb of olive oil. Cook for several minutes over medium heat.
Add onions, celery, carrots and garlic. Cook for several more minutes, then stir in tomato paste and place in 300 degree F oven and bake for approximately 20 minutes (or until tomato paste glazes all).
Deglaze with white vermouth and burn off alcohol.
Add chicken stock and bay leaf, bring to a boil, skim and simmer for approximately ½ hour. Strain thoroughly.
Reduce by 2/3. At this stage, you can either freeze the stock for a later date, or add cream and reduce by 2/3 again.
Strain again, blend and foam (if you have a foamer tool), or serve as is.