Chop all the vegetables fine and saute in the olive oil slowly over a low heat for 20 minutes until soft. Then, add the fish and the garlic and the crab flesh. Cook on for another 5 minutes. Next, pour the stock over the mixture and the saffron and simmer for about 20 minutes. Season, and then add 150ml (1/4pt) fresh cream and the dill. Then liquidize 3/4 of the soup until blended, reserving 1/4 of the soup as chunky style to pour back after blending to give texture. Then check seasoning of the soup and keep warm. For the fish stock: You can buy reasonable quality fish stock cubes these days which although, okay, will not give as good a result as making your own. Fortunately, fish stock does not take long to make and doesnt need hours of brewing and simmering. If you can chat up your fish-man, hell probably give you it for free! Just about any fish are suitable for stock, so long as you dont just use ?oily? fish (salmon, mackerel, tuna etc). Salmon heads are usually in plentiful supply at any time of year and flatfish give good flavours, being proportionately more skeleton than flesh. The only advice here is to ensure you remove any gills with stout scissors (these sometimes give a bitter flavour to the stock) fiddly, but worth the effort. When the stock has boiled, skim off any scum or froth accumulated and discard it. Lower the heat to a slow simmer and cook the bones for about 45 minutes, continuing to skim as necessary. Longer than this isnt really needed, unlike the beef stocks, and you should then pass the liquid through a fine metal sieve or muslin to strain it. Then return it to the saucepan and reduce it by at least one quarter by volume on a fast boil, so you end up with at least 3pt wellFlavoured stock. Tip: You can make this up to 3 days beforehand and keep it chilled in the fridge or keep it in frozen form in plastics for 3 months in the deep freeze.