Another quick recipe from Mitchell Tonks.
Ingredients
- olive oil
- 2 sticks celery trimmed and finely chopped`
- 1 fennel bulb tops and fronds
- 1 onion peeled and finely chopped
- 3 plump cloves garlic peeled and chopped
- 1 small mild red chilli finely chopped
- 3 carrots peeled and finely chopped
- splash of pernod
- 1 medium sized cock crab white and dark meat
- 1.2 litres good fish stock
- 600 ml double cream
- 2 tomatoes peeled, deseeded and chopped
- 1 handful coarsely chopped flat leaf parsley
- sea salt & black pepper
Servings:
Instructions
- Heat the olive oil and gently fry the celery, fennel, onion, garlic, chilli and carrots until softened. Add the Pernod and boil off the alcohol for a minute.
- Add the brown crab meat and stir well with the vegetables. Pour in the fish stock, bring to a gentle boil and finish by stirring in the cream, white crab meat, tomatoes and parsley.
- Check seasoning and serve immediately.
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