Crab in Fennel and Paprika

by Leah Halmagyi


  • 4 sticks celery, thickly sliced
  • 4 eschalots, sliced
  • 1 head fennel, thinly sliced
  • 8 cloves garlic, sliced
  • 2 tsp fennel seeds
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp tomato paste
  • 1 Tbsp sweet paprika
  • 1L fish stock
  • 4 blue swimmer crabs, cleaned
  • Sea salt flakes and freshly milled black pepper
  • 1 bunch basil leaves, chopped
  • 1 bunch marjoram, finely chopped


1 Sauté the celery, eschalots, fennel, garlic and fennel seeds in the olive oil in a large saucepan over a moderate heat for 5 minutes, until softened. Add the tomato paste and paprika, cook briefly, then add the stock and bring to a simmer.

2 Break the crabs into pieces, then add to the saucepan, simmer gently for 5 minutes, then season with salt and pepper. Fold in the herbs.