- 5 crab claws
- 2 large tomatoes, peeled
- 1 large onion, peeled
- 4 cloves garlic, peeled
- 50ml extra virgin olive oil
- 1 floury potato
- ½ fennel bulb
- 3 bay leaves
- ¼ tsp saffron
- 1½ tbsp coarse sea salt
- ½ tsp ground black pepper
- 300ml white wine
- 500ml boiling water
- 1.5kg white fish fillets (such as monkfish, turbot, red snapper, garfish, or cod), cut into large pieces (4x4 cm), with the skin still attached
- 8 cockles
- 500g cultivated mussels, scrubbed and debearded
- 500g large prawns in shells (raw)
- Crush the crab claws by smashing them with a pan or meat tenderiser.
- Place in a sauté pan and roast on high heat until the shells become somewhat white and loosened, to allow the broth to enter.
- Cut and add the tomatoes, fennel, potato, onion and garlic and pour over the oil. Sauté until soft.
- Pour in the wine and bring to boil then add the boiling water and reduce the heat to low and simmer for about 90 minutes. Strain the broth, first through a wire strainer and then through a filter cloth.
- Keep the broth warm on a low heat.
- Place the cockles and fish fillet pieces into separate pans. Pour a ladle of broth into each saucepan. Poach each pan on a low heat for about 2 minutes or until the cockles open.
- Bring the simmering broth to a boil and add the mussels and prawns. Cook with the lid on for about 2 minutes or until the mussels open.
Place the pieces of fish, cockles, mussels and prawns into a shallow plate or bowl, and pour the broth into a serving jug for your guests to help themselves.