Crab Bisque

Peel and devein the shrimp and reserve the meat.

For Stock: Combine the shrimp shells, white fish fillet, onion, carrots, celery, bay leaves, thyme, clam juice and white wine. Bring to a boil. Reduce heat and simmer until stock is reduced by half. Add ice to replenish and reduce again.

Strain the stock through a fine sieve and reserve. Steam the shrimp a few minutes and combine with cream in a food processor. Blend until a smooth paste is achieved. Reserve.

For Roux: Blend 2 cups clarified butter and 3 cups all-purpose flour. Cook, whisking occasionally, until roux is deep golden brown. Blend with shrimp and cream mixture. Combine the roux and stock together, stirring vigorously until a thick rich paste is formed.

Combine the milk, whipping cream, tomato juice and wine in top of double boiler (or in a large sauce pot, stirring constantly). Warm mixture to 160 degrees F. Add stock mixture, stirring well. Cook until a creamy consistency is achieved.

Add crab meat; season with salt, pepper to taste. The soup is ready to serve after crab meat is added and doesn't need to be reheated. The lump blue crab meat is already cooked. It may be available at specialty stores.

Recipe Source: Copper Cellar Corp., Knoxville, Tenn.