Red Mullet and Crab Soup

Simon Bonwick

Simon Bonwick

7th September 2017
Simon Bonwick

Red Mullet and Crab Soup

This delicately flavoured fish lends itself to a range of delicious red mullet recipes. Whether grilled, pan-fried or steamed, red mullet is the ideal addition to any dish - Why not give the following Red Mullet and Crab Soup recipe a try yourself? My recipe for Red Mullet and Crab Soup from the menu at the Michelin starred The Crown at Burchetts Green


  • 10x Red Mullet (Chopped)
  • 5x Crab Shells – Keep white crab meat for later
  • 2x Large Potato (Chopped)
  • 2x Large Carrot (Chopped)
  • 1x Egg Yolk Per serving
  • 2x Studded Shallot (Chopped)
  • 1x Fennel (Chopped)
  • 1x Star Anise
  • 1x Bay Leaf
  • 2x Garlic Cloves (Crushed)
  • 4x Litres good fish stock
  • 1x Chef spoon tomato puree
  • 5grm Saffron
  • Splash of Brandy
  • Splash of Ricard
  • 8oz Butter
  • ½ pt DBL Cream
  • Salt – Pepper


In a large pan fry all the hard ingredients off in the butter until it feels right – approx 15 minutes. Add the tomato puree, booze saffron and stir. Add the stock and cream. Cook for 1 hour on a simmer. Blitz, season to taste and pass once. Place cooked white crab meat in a bowl, pop egg yolk on top of crab, top with crab biscuit and Westlands micro coriander.

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