Crab Bisque

This is a simpler variation of the Prawn Bisque posted previously. It's no less delicious though.

Discarded prawn heads / shells leftover from peeling prawns in other recipes - Lots
1 bulb Fennel, cut in half
2 Carrots
1 White Onion, peeled
Small handful Tarragon, finely chopped
400gms brown and white crab meat
4 Tbsps Tomato Puree
200ml Single Cream
200ml White Wine

Put the prawn heads into a large pot with 4 pints of water. Add the fennel, carrots and onion and bring to the boil. Simmer gently for about an hour, then strain through a sieve.

Freeze half of the liquid for later use, or boil vigorously to reduce liquid by half. Add the tomato puree and the wine to the remaining liquid and return to a simmer. Season to taste, then add the crab, tarragon and cream. Stir well and serve.