For ➍900 g cooked crab claws
1 fennel
400 g cherry tomatoes
2 spring onions
2 shallots
2 dl vermouth
2 dl white wine
3.8 dl of fish stock
2 tablespoons of olive oil
1 garlic clove
1 sprig of fresh thyme
2 leaves of laurel
Slice the fennel and the spring onions. Press the clove of garlic. Shred the shallots and stew them in the olive oil. Add the fennel along with the crushed clove of garlic. Cook for 10 m until everything is soft. Add the thyme and bay leaves and extinguish with the vermouth, white wine and fish stock. Add the cherry tomatoes and allow to cook for 10 m. Add the crab claws and let it get hot for a while.
Finish with the spring onion and serve.
Finish with the spring onion and serve.
