Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Oil, olive OR
1/4 c Oil, vegetable
2 Celery, stalks, chopped
1 md Carrot, chopped
1 c Tomato, chopped
1 lg Onion, minced
2 tb Parsley, minced
1 md Apple, diced
2 Bay leaves
Pepper (to taste)
Salt (to taste)
2 tb Curry, powder, (or to
-- taste)
3 c Stock, fish
1 tb Arrowroot
1 tb Water
1/2 c Juice, pineapple
1 lb Claws, snow crab
Heat the oil in a skillet and add 1/4 cup oil,
celery, carrot, tomato, onion, parsley, and apple.
Cook over moderately high heat, tossing continuously
for 3 minutes.
Add bay leaves, salt, pepper and curry. Continue
cooking for 4 minutes.
Add hot fish stock and bring to a boil. Reduce
heat and simmer for 30 minutes.
Add dissolved arrowroot. Strain into another
saucepan, then add the claws and pineapple juice.
Simmer for 3 minutes, correct seasoning with salt and
pepper, and serve.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Willy Coln, Willy Coln's Restaurant,
New Orleans
