Crab soup

Ingredients: 

• 1 small onion - chopped
• 2 Tbs (about 1 oz) chopped serrano ham, or other cured ham
• 3 cups fish stock
• 2 Tbs sunflower oil
• 4 ripe tomatoes - skinned and chopped
• 1/2 cup (4 oz) crabmeat
• 1/2 cup (4 oz) peeled shrimps/prawns seasoning to taste
• 3 Tbs light cream

Put the oil into a large, heavy frying pan and sauté the onion until soft. Add the chopped ham and continue cooking for another 2-3 minutes. Stir in the chopped tomatoes and fish stock. Check for seasoning, cover and simmer for about 10 minutes. Allow to cool, then process in an electric blender, or gently press through a wire sieve with a wooden spoon.
Return the broth to the pan, add the crabmeat and shrimps and heat through, but do not boil. Stir in the cream and, if eating hot, serve immediately.
(If serving cold, allow to cool and refrigerate for at least one hour.)
It is especially good served with a glass of strong, sparkling Asturian cider.

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