Crab and Okra Soup

INGREDIENTS

• 4 tablespoons unsalted butter
• 2 large onions, finely chopped
• 6 celery ribs, finely chopped
• 1 red bell pepper, finely chopped
• 2 tablespoons minced garlic
• 1 teaspoon thyme leaves
• 1/2 teaspoon crushed red pepper
• Salt and freshly ground pepper
• 1/2 cup dry red wine
• One 28-ounce can Italian plum tomatoes, drained and coarsely chopped, juices reserved
• 3 bay leaves
• 2 1/2 quarts fish stock or light chicken stock or 1 1/2 quarts bottled clam juice mixed with 1 quart water
• 1 1/2 pounds fresh or thawed frozen okra, sliced crosswise 1/2 inch thick (6 cups)
• 1 1/2 pounds lump crabmeat, picked over to remove cartilage
• 1/2 cup chopped basil
• Tabasco sauce

DIRECTIONS

• In a large, heavy pot, melt 2 tablespoons of the butter.
• Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
• Add the celery, bell pepper, garlic, thyme and crushed pepper. Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
• Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute. Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
• Add the stock, bring to a boil and simmer over low heat for 30 minutes.

• In a large skillet, melt the remaining 2 tablespoons of butter.
• Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
• Add the tomatoes and bring to a boil.
• Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer.
• Discard the bay leaves.

• Add the crabmeat to the soup and simmer until just heated through.
• Stir in the basil and season with salt, pepper and Tabasco.
• Ladle the soup into shallow bowls and serve.

Make Ahead

The soup can be prepared through Step 2 and refrigerated in an airtight container for up to 2 days. Reheat gently before proceeding.