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2 tblspn vegetable oil
6 tblspn plain flour
1 heaped tblspn tomato paste
6 cloves garlic, bruised
1 onion, chopped
1 red capsicum, chopped
1 cup dry white wine
5 cups fish or chicken stock
1 tblspn fresh marjoram, chopped
2 tblspn basil, chopped
600g cleaned, cooked crabmeat
1/4 cup dry sherry
1/2 cup cream
Pinch of cayenne
( OR a combination of any other cleaned, cooked shellfish, chopped)
3 cups peeled tomatoes, chopped (or 1 tin peeled tomatoes)
Salt and cayenne to taste.
Method
In a heavy based saucepan prepare a golden roux with oil and flour (heat oil, add flour and cook over medium heat, stirring constantly until golden brown).
Add tomato paste, garlic, onion and capsicum.
Cook for 4 minutes, stirring well.
Add wine, stock, tomatoes, herbs and spices. Simmer for 30 minutes.
Cool and puree coarsely. Reheat over low heat.
Add crabmeat, sherry and cream.
Season with cayenne and salt to taste.
Serves 4-6
Cooking Tips and Alternatives
Fresh or pre-packaged fish/chicken or vegetable stock can be used with this recipe.
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