Authentic Cardigan Bay Crab Soup with Saffron

Sauté shallots and celery in butter. Add fish stock and a pinch of saffron threads (steeped in warm water).

Simmer for 20 minutes, then blend until silky smooth.

Stir in double cream and season with sea salt and a touch of cayenne pepper.

Gently stir in a generous amount of fresh Cardigan Bay crab meat (both white and brown for depth).

Finish with fresh chives. A velvety, luxurious bisque.