Bisque and Barra Gwen.

There are plenty of variations on the classic Bisque recipe - but this simple thick soup is a great way to make use of the leftover shells from crab, langoustine and spider crab (lobster, velvet crab and crayfish too) - after sweating finely chopped onion, celery, carrot and a bayleaf in 3oz of butter and the broken shells (bash them down further with the end of a rolling pin) and add a shot of brandy and allow it to evaporate then add 4oz of toms, a dash of tom puree and a glass of dry vermouth (Shiaohsing or white wine will do) and reduce for a while before adding 4oz of rice 2.5 pints of fish or chicken stock (avoid using stock cubes for this classic dish!) - add a good pinch of cayenne pepper and bring to the boil and simmer for 30 minutes before using a blender to liquidize the shells.........

if your blender is not up to the task then make the best job possible breaking down the shells with the rolling pin in the early stages.......

 and pass the cooling soup through a sieve or conical strainer - pressing the liquid through the sieve with the back of a wooden spoon.......

after straining, add 4fl oz of cream or crème frâiche and give a quick whiz........

simply serve with white or brown bread and butter - barra gwen or barra brenn - and a squeeze of lemon - magnifique!