She Crab Soup

• One 2-pound fish head (preferably grouper), eyes, gills, and scales removed
• 1 medium onion, peeled
• 2 ribs celery, including tops
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 3/4 cup chopped green onion, with tops
• 2 teaspoons minced garlic
• 4 tablespoons (1/2 stick) butter
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 cup milk
• 1 pound crabmeat, picked free of shell
• 1/4 cup sherry
• 1/2 teaspoon lemon-pepper seasoning
• 1 cup freshly grated Parmesan cheese
• 1/2 cup chopped fresh chives

1. To make fish stock, combine fish head, whole onion, celery, salt, and white pepper in a large pot.
2. Cover with 4 1/2 cups of water.
3. Bring pot to a boil, reduce heat, cover pot, and cook for 30 minutes.
4. Remove fish from pot and allow to cool.
5. Separate fish into pieces that resemble picked crabmeat and set aside.
6. Discard celery and onion from stock.
7. Saute chopped green onion and garlic in butter until tender.
8. Stir in flour, stirring until well blended.
9. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
10. Slowly add cream and milk.
11. Stir in fish and crabmeat.
12. Add sherry and lemon-pepper seasoning.
13. Simmer until piping hot; adjust seasoning (sherry, garlic, salt, and pepper) to taste.
14. Serve in bowls topped with cheese and chives.

fish head, onion, celery, salt, white pepper, green onion, garlic, butter, allpurpose, heavy cream, milk, crabmeat, sherry, lemonpepper seasoning, parmesan cheese, fresh chives

Taken from www.epicurious.com/recipes/food/views/she-crab-soup-384602 (may not work)