- 1/2 Kg of crabs (crabs for example)
- 2 tablespoons of extra virgin olive oil
- 1 1/2 onion
- 3 carrots not very big
- 1 leek
- 20 gr flour
- 1 tablespoon paprika
- 2 tomatoes or tomato sauce
- 1 glass cognac
- 1 fine glass of sherry
- 1 liter of fish stock
- Tabasco at will
- Liquid cream
If you like seafood soups, try making this recipe from crab cream. Better if they are fresh, although there is a magnificent frozen genre too. You can also add some prawns or prawns peeled at the last minute. As for the type of crabs, you can use crabs or others of this size. Add tabasco for a spicy touch, but just a few drops.
Chop the onion, the leek (only the white part) and the carrot. We put a tablespoon of oil in a pan and sauté the vegetables. Add the flour and sauté for a few seconds; add the paprika and stir so that it does not burn. Add the peeled and diced tomato (or half a glass of sauce) and add the quartered crabs. We cook for a few minutes.
We go to a blender or kitchen robot glass, we grind everything (it is not necessary at all). We return to the pan and water with the brandy; let it evaporate a little, and add the sherry wine. Pour in the broth and cook for 20 minutes (be careful not to boil).
When it is, it goes through a Chinese (not through the masher, if you don't have Chinese, through a strainer); If it is too liquid, add a little cornstarch dissolved in water and cook for 5 more minutes. Rectify with salt and add a few drops of tabasco if desired. When it is ready to serve, add a little cream to each bowl in threads.