12 crab claws, cracked

1 fennel bulb, thinly sliced

2 thinly sliced shallots

3-4 saffron threads

30g tomato puree

100ml pernod

200ml white wine

300ml fish stock

12 king prawns, unpeeled

juice & zest 1 lemon

chopped parsley

15g butter


1. Heat some oil in a large pan, add the crabs, toast for 3-4 minutes, remove

2. Add the fennel and shallots, cook 5-6 minutes on med heat

3. Add tomato puree, cook 8 minutes

4. Add the pernod and wine, reduce by 2/3

5. Add the stock and claws, cover and cook 10 minutes

6. (add the prawns in 5mins from end)

7. add the butter and lemon

8. finish with parsley

9. serve with garlic mayo and crusty bread