Easy and tasty green crab soup recipe
Part of the crab can possibly be replaced with fish, the old one in particular makes a nice mix, the overall flavor will be milder but will retain character.
Ingredients · Servings 2
- two to three kilos of green crabs,
- tomato paste,
- three leeks,
- two onions
- three cloves of garlic,
- laurier,
- fennel stalks,
- safran,
- olive oil,
- one or two strips of seaweed (optional).
Method · 55 min
- Sauté the three sliced leeks, the sliced onion, and the roughly chopped garlic in olive oil. Add the seaweed, a few fennel stalks, and two or three bay leaves.
- Once everything has browned slightly, add the crabs and a small can of tomato paste. Cook over low heat for half an hour, mashing the crabs with a wooden spoon. This is where cutting them in half beforehand makes perfect sense. Then add four liters of water and simmer for twenty minutes.
- Let the soup cool slightly before straining. During this final step, press the crabmeat well to extract all the juices (a food mill is ideal). Transfer to a saucepan, adjust the seasoning, and add saffron before serving.
