Crab stock

Crab stock

By
From
Arabesque
Photographer
William Meppem

Ingredients

Quantity Ingredient
2kg crab, reserve claws for garnish
150ml olive oil
4 sticks celery, roughly chopped
2 medium onions, roughly chopped
4 garlic cloves, roughly chopped
1/2 teaspoon fennel seeds
1 can crushed tomatoes
125ml sherry
1 orange, peeled
15 strands saffron, roasted and crushed
2 whole bay leaves
12 stalks thyme
4 litres water

Method

  1. Remove the underbody of the crab and pull away the dead men’s fingers. Cut the body in half and bash the shell and remaining claws into largish pieces.
  2. In a large heavy pot, heat the olive oil to smoking point. Sauté the crab briefly. Add the celery, onion, garlic and fennel seeds and sauté for a further 2 minutes. Add the remaining ingredients, bring to the boil, then skim.
  3. Lower the heat and simmer uncovered for an hour, skimming from time to time. Strain, and reserve the stock.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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