Name: Fennel & Crab Bisque
Cook time: 1 h
Yield: 4
Ingredients: 2tbsp olive oil; 1 small fennel bulb (about 200g), finely sliced; 1 banana shallot, finely chopped; 1 carrot, finely chopped; 2 garlic cloves, crushed; 1tbsp tomato purée; 50ml brandy (or dry sherry); 500ml fish bone broth; 150ml double cream; 200g white crab meat; Zest and juice of ½ lemon; Pinch of cayenne or paprika for warmth (optional); Sea salt and white pepper; TO SERVE; Chopped fennel fronds; Extra double cream

VMG Recipes