Crab Consommé

• olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery

Place some oil in a stainless-steel pot and bring to a high heat. Add the onion, carrot, celery, fennel and star anise and sweat together. Add the crab pieces and cook until they turn red. Deglaze with the Pernod, cognac, Noilly Prat and white wine. Add the thyme, tarragon, tomatoes and tomato paste and cook for 2 minutes more. Cover with water, bring to the boil, then simmer o