CRAB BISQUE WITH SWEET RED BELL PEPPER

[Jennie@ifish]

CRAB BISQUE WITH SWEET RED BELL PEPPER


2 tablespoons extra-virgin olive oil
3 cups coarsely chopped red bell peppers (about 2 large)
1 cup chopped green onions
1 cup coarsely chopped celery
2/3 cup coarsely chopped carrots
1/2 cup coarsely chopped red onion
2 teaspoons dried tarragon
1/4 teaspoon cayenne pepper
2 14 1/2-ounce cans diced peeled tomatoes in juice
3 8-ounce bottles clam juice
1 cup dry white wine
1 cup whipping cream
12 ounces crabmeat (can also add lobster and shrimp meat)


Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup
green onions, celery, carrots and red onion and sauté until vegetables are
tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with
juices, clam juice and wine. Bring to boil. Reduce heat to low and simmer 30
minutes to blend flavors, stirring occasionally. Add cream and simmer 20
minutes longer. Stir in crabmeat. Cook until crab is heated through, about 5
minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup
chopped green onions and serv