Chupe de Centolla (Chile)
Serves 4
Ingredients
Method
1 kg King Crab Meat
1 Onion, Chopped
2 Garlic Cloves, Minced
2 Tomatoes, Chopped
500 ml Fish Stock
125 ml Cream
¼ tsp Salt to Taste and Pepper
1 tbsp Fresh Parsley, for Garnish
In a large pot, sauté the onion and garlic until soft.
Add the tomatoes and crab meat and cook for a few more minutes.
Pour in the fish stock and bring to a boil.
Reduce the heat and simmer for about 20 minutes.
Stir in the cream and season with salt and pepper.
Garnish with fresh parsley before serving.