Jersey Royal Potato and Jersey Chancre Crab Bouillabaisse

If using reserved crab shells, simmer them in 1.5 liters of water for 30 minutes to make a flavorful stock. Strain and use 1 liter of this stock in the recipe. Otherwise, proceed with regular fish stock.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, leek, and fennel and cook until softened, about 8-10 minutes. Season with salt and pepper.

Add the garlic and cook for another minute until fragrant.

Stir in the chopped tomatoes and cook for 5 minutes, allowing them to break down slightly.

Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

Add the fish stock (or crab shell stock), thyme sprigs, rosemary sprigs, bay leaf, and saffron threads (if using). Bring to a simmer.

Add the Jersey Royal potatoes and cook for 15-20 minutes, or until they are tender but still hold their shape.

Stir in the cooked Jersey Chancre crab meat. Simmer for another 5 minutes to heat the crab through.

Gently stir in the Jersey milk and Jersey butter. Season with salt and pepper to taste.

Remove the thyme sprigs, rosemary sprigs, and bay leaf before serving.

Ladle the Jersey Royal Potato and Jersey Chancre Crab Bouillabaisse into bowls. Garnish with fresh parsley and extra thyme sprigs.

Serve hot with crusty bread for dipping.