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Fischsuppe mit Krabben & Kartoffeln

By Lille Hoyer

Fish soup with crabs & potatoes

The Chinese mitten crab is an expensive delicacy in China and is now an invasive species in domestic waters. Anyone who eats them not only does something for nature conservation, but also enjoys the unique, intense crab aroma. Our friends at FOODBOOM have created a really fine fish soup with our crab essence, and you can easily cook it in just under 30 minutes.

Ingredients for 2 servings:

  • 300g Skrei, in one piece
  • 80g North Sea crabs, ready to cook
  • 500ml J.Kinski HOLYCRAB crab essence
  • 6 tbsp olive oil
  • 1 potato, waxy
  • 1/2 fennel bulb
  • 1 spring onion
  • 2 stems rosemary
  • 1 clove of garlic
  • 4 slices of baguette
  • Salt

And so it goes:

  • Wash the fennel bulb and spring onion and pat dry. Pick off the fennel greens and set aside in a bowl with water.
  • Quarter the fennel half, leaving the stem on the fennel. Cut the spring onion into thin slices. Heat 1/3 of the olive oil in a pot, add the fennel, fry until golden brown on each side for about 5 minutes and season with salt.
  • In the meantime, peel the potatoes and cut them into cubes measuring approx. 1.5 x 1.5 cm. Add the potato cubes to the fennel and fry until golden brown.
  • Pull the bones from the skrei with fish tongs. Cut the skrei into 4 equal pieces. Place fennel and potato on one side of the pot. Put the skrei on the other side and fry in the remaining oil for about 1 minute.
  • Add the shrimp stock and heat to approx. 95 °C. Add spring onions and let cook for about 10 minutes.
  • Press garlic with peel. Heat the remaining olive oil in a pan, add the baguette slices, garlic and rosemary, roast for about 5 minutes until golden brown and season with salt.
  • Serve the crab stock with fennel, diced potatoes, skrei, fennel greens and crabs and serve the fish soup.
  • Smakelk Eten, you landlubbers and fishheads!