Hearty Crab Bisque

So much of this soup/stew dish from Alcione Vinet, owner-chef of Park Cafe can be prepared ahead of time, it's a useful and seductive recipe for entertaining. Mop up its juices with a crusty loaf of bread.

Serves six to eight.

1 pound jumbo crabmeat
1 medium zucchini, finely chopped
1/4 head of cabbage, finely shredded
1/4 head of celery, finely chopped
3 carrots, peeled and finely diced
2 shallots, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
1 large can tomato juice
1 small can clam juice
1/4 pound yellow corn, fresh, frozen or canned and drained
6 plum tomatoes
3 tablespoons olive oil (1 for soup, plus 1 for drizzling)
1 small wine glass of dessert or sweet wine
Salt and freshly ground black pepper to taste

Preheat the oven to 375 degrees. Halve the tomatoes, place the cut side up in a lightly greased pan, drizzle with a little olive oil and roast till softened and beginning to lightly caramelize, about 35 minutes. When slightly cooled, chop into bite-sized pieces.

Heat remaining olive oil in a heavy bottomed pan over medium heat and add the zucchini, carrots, corn, cabbage and celery. Sauté them, stirring frequently, until they turn gold and soft, then lift them out with a slotted spoon and set aside.

Add the shallots and garlic to the pan, stir and sauté to soften. Add the crab meat and stew them all gently together for two minutes. Return the reserved vegetables to the pan.

Add the tomato and clam juices and the roasted tomatoes, stir and bring to a simmer. Then add the wine and return to a simmer. Adjust the seasoning and serve in warm
bowls.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current. 

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