Crab Bisque


Ingredients:
4 blue crabs
1 lb fish such as grouper, snapper, or tilapia
1 carrot, diced
1 onion, diced
2 cloves garlic, minced
1 rib celery, diced
4 green onions, chopped
4 ripe tomatoes, diced
2 tablespoons olive oil
3 tablespoons dry sherry
16 ounces clam juice or 2 cups fish stock
1 cup half-and-half
6 tablespoons butter
1 tablespoon flour
salt and pepper to taste
cayenne pepper to taste
chopped parsley for garnish

Directions:
Clean crabs. Set aside meat and shells.
Cut fish into small pieces and set aside.
Saute carrot, onion, garlic, celery, and green onion in oil until
vegetables are tender.
Add crab shells and saute for 5 minutes. Add dry sherry, tomatoes and
season with salt and pepper and saute for 5 minutes.
Add stock; bring to boil, reduce heat and simmer covered for one
hour.
Strain and discard shells and vegetables.
Melt butter in a none-stick pot. Add flour and cook until blonde in
color.
Add the strained liquid slowly while mixing constantly. Simmer
covered for 20 minutes.
Add crabs, fish, cayenne, salt and pepper to taste and simmer for 15
minutes.
Add half-and-half and simmer for 5 minutes. Garnish with parsley and
serve.