Blue Water Crab Chowder - Ainsley Harriott

Ingredients

• 1 tbsp olive oil
• 5 spring onions, finely chopped, white and green parts separated
• 1 fennel bulb, finely diced
• 2 garlic cloves, finely chopped
• ½ Scotch bonnet chilli, finely diced
• 1 thyme sprig, leaves picked
• 1 tsp ground allspice
• 1 tbsp tomato paste
• 100g yam, diced
• 5 new potatoes, diced
• 1 small red pepper, de-seeded and diced
• 2 x 400g tins chopped tomatoes
• 500ml shellfish stock
• 500ml chicken stock
• 350g white crab meat
• juice of 1 lime
• sea salt and freshly ground black pepper