Crab Soup (Serves 6)
1 onion (finely chopped)
3/4 litre of fish stock or water
1/2 litre of dry white wine
50 grams of butter
200 grams of crab meat (fresh)
100 grams of perch fillets
1 teaspoon of mixed herbs (freshly chopped)
1 lemon (grated rind and juice)
Small bunches of watercress for garnish
1 teaspoon of black pepper
2 teaspoons of salt
Melt the butter, then saute the onion and mixed herbs until soft.
Chop the fish into spoon-size pieces and add them to the pan with the stock.
Allow the fish to poach in the stock for 15 minutes. Remove the fish from the soup and strain off the onions and herbs from the liquid.
Return the liquid and perch to the pan and pour in the juice, white wine and crab meat, season with the salt and pepper, and add the lemon rind.
Allow the soup to come to the boil before serving.
Suggestions: Put a small bunch of watercress into each bowl of soup.
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