1 gallon water
1 pound medium shrimp
1 pound raw white fish fillet
1 jumbo Spanish onion, peeled and quartered
1 clove (stuck into the onion)
2 medium carrots, quartered
3 celery ribs, quartered
2 bay leaves
2 sprigs fresh thyme
1 cup clam juice
1 cup white wine
1 cup cream
2 cups clarified butter
3 cups all-purpose flour
1 gallon milk
1 quart whole whipping cream
1 cup tomato juice
1 cup white wine
1 pound fresh lump blue crabmeat
Salt, white pepper, to taste
Peel and devein the shrimp and reserve the meat.
Stock:
Combine the shrimp shells, white fish fillet, onion, carrots, celery, bay leaves, thyme, clam juice and white wine. Bring to a boil. Reduce heat and simmer until stock is reduced by half. Add ice to replenish and reduce again.
Strain the stock through a fine sieve and reserve. Steam the shrimp a few minutes and combine with cream in a food processor. Blend until a smooth paste is achieved. Reserve.
Roux:
Blend 2 cups clarified butter and 3 cups all-purpose flour. Cook, whisking occasionally, until roux is deep golden brown. Blend with shrimp and cream mixture. Combine the roux and stock together, stirring vigorously until a thick rich paste is formed.
Combine the milk, whipping cream, tomato juice and wine in top of double boiler (or in a large saucepot, stirring constantly). Warm mixture to 160 degrees. Add stock mixture, stirring well. Cook until a creamy consistency is achieved. Add crabmeat; season with salt, pepper to taste. The soup is ready to serve after crabmeat is added and doesn’t need to be reheated. The lump blue crabmeat is already cooked. It may be available at specialty stores.
Yield: About 3 gallons.