Spicy Dungeness Crab Bisque

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1 1/2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 onion, quartered

2 small dried red chiles (such as japones or bird's eye), stemmed and seeded

1 carrot, quartered

2 pounds trimmings from nonoily fish, such as monkfish, halibut or snapper

3 parsley sprigs

1 bay leaf

4 thyme sprigs

8 peppercorns

3 quarts water

1 cup dry white wine, such as Sauvignon Blanc or a Muscadet

1 live Dungeness crab, about 2 1/2 pounds

1/4 cup butter

1/2 cup all-purpose flour

Salt to taste

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