Ingredients
- 3 tablespoons butter
- 1 small onion, diced
- 1 large shallot, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1 clove garlic, minced
- 3 tablespoons flour
- 2-3 tablespoons tomato paste
- 1 1/2 cups shellfish stock
- 3/4 cup whole milk
- 3/4 cup white wine
- 1/4 cup sherry or cognac
- 8 oz crab meat
- 6 oz halibut
- 1 bay leaf
- a few sprigs of fresh thyme
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3/4 cup heavy cream
- salt and pepper to taste
- scallions or chives, chopped, for garnish
Directions
- In a small saucepan, poach the halibut in the seafood stock and set aside.
- In a large saucepan or dutch oven, heat the butter and add the onion, shallot, celery, carrot, and garlic. Saute for about 5 minutes, then sprinkle the flour in and cook for another minute. Add tomato paste and cook for another minute.
- Leaving the halibut aside, pour the stock off the halibut into the large pan of veggies. Also add the white wine, milk, sherry/cognac, bay leaf, thyme, paprika, cayenne, and a little salt and pepper. Cook for 25 minutes, stirring occasionally.
- Remove bay leaf and puree with immersion blender.
- Add the crab meat and halibut and let simmer for another 15 minutes.
- Add cream, salt, and pepper to taste.
- Serve garnished with chives, scallions, and/or parsley.