Coconut milk not only makes this bisque lighter and healthier but it also adds a rustic coconut flavor that is pleasing to the tastebuds!
1 crab; cooked
2 stalks celery; sliced
2 carrots; sliced
2 pounds pearl tomatoes; quartered
2 tablespoons tomato paste
4 cups vegetable stock
salt and pepper
8 ounces tilapia; cut into bite-sized pieces
1 pound mussels; cleaned and debearded
1 cup coconut milk
1/4 cup coriander; minced
1 lemon; zested and quartered
First, prepare the crab. Separate the legs and claws from the body and set aside. Remove the crab’s lungs from the body and rinse under cold water to clean debris. Cut the remaining body in half, lengthwise and scrape all the crab meat into a bowl; set aside.
Heat a drizzle of olive oil in a large pot over medium-high heat. When hot, add celery and carrots; saute until softened and browned, about 5 minutes.
Then, add tomatoes, tomato paste, and vegetable stock. Simmer over medium heat for 20 minutes; season with salt, pepper, and sugar to taste.
Increase the heat to high and add crab legs/claws and tilapia and cook for 3 minutes. Then, add mussels and cook for an additional 5 minutes. At this point, the seafood should be cooked through. Discard any unopened mussels.
Stir in coconut milk, fresh coriander, and lemon zest. Adjust seasoning as necessary to taste. Serve bisque in bowls with a lemon wedge and fresh coriander leaves as garnish. Top with the crab meat set aside.