Crab cream soup with red pepper

Ingredients for 3 servings:

• 40 g butter
• 30 shrimp or equivalent crab
• 2 bell peppers, red, aromatic
• 1 tbsp tomato paste
• 250 ml vegetable stock
• 100 ml whipped cream
• 1 tbsp butter to thicken
• 1 tsp sweet paprika powder
• 2 dashes lemon juice
• some salt
• e.g. chili
• e.g. Paprika powder, hot
• 1 onion(s)
• 1 small celeriac with stem and leaves
• 1 carrot(s)
• 1 leek
• 5 cloves garlic
• 1 large salmon (salmon head)
• 600 ml water
• 1 bay leaf
• 5 allspice berries
• 7 peppercorns
• 1 tsp salt
• some oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Use of fish stock

First, make the fish stock. Heat a little oil in a fairly small saucepan and sauté the roughly chopped onion until translucent. Then add the briefly crushed, peeled garlic cloves, the finely chopped celery, including its stalks and leaves, the roughly sliced ​​carrot, and the roughly chopped leek. Briefly roast the vegetables while stirring. Then pour in the water and season with pepper, allspice, bay leaves, and salt. Add the washed salmon head and place it well covered in the vegetables. Bring to a boil and simmer on low heat for at least 1 hour. Remove the stalks from the red bell pepper and halve it lengthwise. Place it on a baking sheet in a small grill, outside-up, and roast for 15 minutes, until the skin blisters and turns black. Then remove, skin, and chop. Melt the butter in a soup pot and sauté the shrimp or crab over medium heat for about 5 to 10 minutes. Then remove the shrimp and place it in a small non-stick pan. Return about 3 to 4 shrimp, with their tails removed, to the pot and sauté with the tomato paste. Add the skinned and chopped red bell pepper and sauté. Add the homemade and strained fish stock and the broth. Bring to a boil and simmer for 30 minutes. Then puree with a hand blender and pass through a sieve. Bring back to a boil, add the cream and let it simmer a little. Finally, thicken with the tablespoon of butter while the heat is off and season with salt, sweet paprika, hot chili powder and paprika to taste. Sear the shrimp again in the small pan and serve separately or in the soup.