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Ingredients

• 15 g (½ oz) butter
• 2 tsp extra virgin olive oil
• 1 large onion, finely chopped
• 400 g (14 oz) potatoes, peeled and finely diced
• 340 g (12 oz) ripe tomatoes, skinned, seeded and diced
• 2 anchovy fillets, drained and chopped
• 600 ml (1 pint) fish stock, preferably home-made
• 200 ml (7 fl oz) dry white wine
• 1 tbsp tomato purée
• 200 g (7 oz) fresh crab meat (brown and white)
• 150 ml (5 fl oz) semi-skimmed milk
• salt and pepper
• To garnish
• 3 tbsp soured cream
• 2 anchovy fillets, drained and cut into thin strips
• paprika

Description

Forget About Fiddly And Time-consuming Crab Preparation. Just Buy A Ready-prepared Fresh Crab, Presented In The Body Shell, And Make This Quick And Easy Soup That Captures All The Flavours Of The Sea. Serve It As A Starter For 4, Or As A Light Lunch Dish

All Recipes UK