How to make: Crab Bisque

Something i've been cooking for 30 odd years - Crab Bisque Ingredients Crab shells, broken down 1/2 fennel, large dice 1 onion, large dice 1 carrot, large dice 1 bulb garlic, split 1 celery stick, large dice ½ green chilli, split 2 star anise 5 black peppercorns ½ tsp coriander seeds ½ tsp fennel seeds 50ml brandy 100ml white wine 4 tomatoes, diced 1ltr white chicken stock 200ml water 50g crème fraiche - Heat a wide based pan over a medium heat with olive oil. Add the crab shells and begin to sweat for 5 minutes, make sure the pan isn’t too hot. Too much caramelisation will produce a bitter bisque at the end. After 5 minutes, add the vegetables, seeds. Allow this mix to sweat for a further 5 minutes. Now add the diced tomatoes. Add the brandy and reduce fully. Then add the white wine and reduce by half. Now cover with the chicken stock, water and crème fraiche. Bring to a simmer and cook for 35 minutes maximum, this will preserve the delicate shellfish flavour. Remove from the heat and pass through damp muslin cloth. Return to a clean pan and reduce by half – reduce slightly further if using for pasta sauce. Do not reduce as far for a bisque soup. Finish with a spoon of whipped crème fraiche and olive oil.