Crab Soup with Fennel and Saffron from Sud de France by Caroline Conran
Sold as cranquettes, and also known as crabes enragées, these tiny crabs are furious, fierce little things – you find this out because they are sold live and when you get them home and tip them...
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Ingredients
- salt, pepper
- grated hard sheep’s cheese or Parmesan
- rounds of toasted pain de campagne
- 750 ml chicken or fish stock, fresh or made with stock cube
- 1 small or ½ large hot red chilli pepper
- 600 g tomatoes, skinned, deseeded and chopped
- 2-3 tbsp Armagnac or brandy
- 2 cloves garlic
- 1 leek
- 1 onion
- 4 tbsp olive oil
- 300 ml dry white wine
- 1 packet powdered saffron or Spigol
- 2 sprigs thyme
- 2 bay leaves
- generous bunch of fresh wild fennel twigs or dried fennel twigs
- 1 kg live crabs
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