1. Heat the olive oil and sweat the onion, fennel, garlic, star anise, tomato puree, crabs and lobster shells for 5 minutes. 2. Add the brandy, then the wine, and cook out the alcohol. 3. Add the tomatoes, saffron and 1 litre of water, bring to the boil then simmer for 10 minutes. 4. Put the whole mixture including the shells into a heavy duty blender, and blend until smooth. 5. Add the cream then pass through a fine sieve and season with salt and pepper. 6. Pan fry the red mullet skin side down for 2 minutes then turn over for 1 minute, Add the lobster meat, squeeze over the lemon juice and season with salt and pepper. 7. Place the fish into a large bowl, pour over the soup.