AT A GLANCE
Think of this as a simpler version of bouillabaisse with all the flavour, but less work. Use a mixture of seafood if you like, but the real flavour comes from toasting the crab shells in the oil.
|01||For rouille, preheat oven to 200C. Toss capsicum in olive oil and roast until tender (20-25 minutes). Transfer to a heatproof bowl,cover with plastic wrap and stand to steam and soften (20-25 minutes). Meanwhile, place potato in a saucepan, cover completely with cold water, bring to the boil over high heat and boil until tender (15-20 minutes). Drain and cool. Peel capsicum and potato, coarsely chop, and transfer to a blender along with yolk, garlic, vinegar and saffron and its water. Blend to combine, then, with motor running, gradually add olive oil in a thin steady stream until thick and emulsified. Season to taste and refrigerate until required.|
|02||Meanwhile, heat oil in an extra-large wide saucepan or stockpot over medium-high heat. Add crabs and stir until they start to roast in the oil and turn red (2-4 minutes). Remove from the pan. Add fennel, onion and saffron threads and sauté, stirring occasionally, until translucent and softened (8-10 minutes). Add tomato paste and stir until the colour deepens (1 minute). Deglaze pan with Pernod and simmer until almost evaporated (1-2 minutes), then add wine and reduce by half (2-3 minutes). Add fish stock, return crabs to pan, cover with a lid and simmer, stirring occasionally, until crabs are cooked through, adding prawns during the last 8 minutes of cooking (10-15 minutes). Remove crabs from pan and strain vegetables and stock, reserving both. Return stock to pan and reduce over high heat until well flavoured (8-12 minutes). Season to taste, return crab and vegetables to pan, and serve with rouille and crusty bread.|