1st Step: Red Sauce. This sauce will make enough for 5 batches of 20 servings of Whiskey Crab Bisque. Each batch of soup takes 1 2/3 cups of Red Sauce.
Combine ingredients in a large fry pan stir fry till carrots and onion tender:
1/4 cup Olive Oil
3 cups shredded carrots
1 Tbls Dried Basil
1/8 cup Minced Garlic
1 1/2 cups Chopped Onion
Add:
5 lbs Canned diced or sliced tomatoes
Cook over high heat stirring constantly for 5 minutes. Cool.
Puree mixture on blender. Label zip lock bags and freeze 1 2/3 cups of red sauce for each batch of Whiskey Crab Bisque.
2nd Step: The Fish Stock Base for Whiskey Crab Bisque.
Boil water in large stock pot:
2 1/2 quarts Water (10 cups)Add fish base. Bring to boil, reduce heat.
3/8 cup Fish Base (6 Tablespoons)(I found Clam Base at Cash n Carry)
3rd Step: The Roux
Melt Butter in sauce pan, add flour slowly, to boiling butter. Add the spices. Mix till smooth. Add add to Fish Stock Base in the large stock pot:
1/2 lb Butter (2 cubes)
1 to 1 1/2 cup Flour- but we prefer a a lighter Bisque and use 1 cup
3 tsp Old Bay Seafood Seasoning
1 tsp White Pepper.
4th Step: Add 1 2/3 Cup Red Sauce to the Fish Stock Base
5th Step: Liquid Flavorings added to Fish Stock Base:
1/4 cup Lemon Juice
1 Tablespoons Worcestershire Sauce
2 1/4 tsp Tabasco Sauce
6th Step: Add 1 1/2 -2 cups of Crab
7th Step: The Cream and The Whiskey
Add and mix well in the large fish stock pot till slightly boiling:
1 quart Whipping Cream
1/8 cup Sherry (2 Tablespoons)
1 1/4 ounces Jack Daniels
8th Step: Eat!! Yum!!! Eat or Freeze! Makes enough for 20 - 1 cup servings!
Adjustments:
If Bisque is too salty add 1-2 cups heavy cream.
If Bisque has no tang add more lemon juice.
If Bisque has little heat add more white pepper.
