1 carrot, peeled and finely choped
3 sticks celery, finely chopped
1 tsp ground coriander
½ fennel bulb, finely chopped
3 tbsp fresh coriander and flat parsley, chopped
1 garlic clove, finely chopped
2 garlic cloves, crushed
1 onion, finely chopped
1 banana shallot, chopped
2 sprigs tarragon
2 sprigs thyme
400g tin chickpeas
400g tin chopped tomatoes
1 bay leaf
salt and freshly ground black pepper
1 tbsp coriander seeds
1 tsp ground cumin
2 tbsp olive oil
2 star anise
1–2 tbsp tomato purée
250g/9oz unsalted butter, cubed
1 large cooked lobster claw, shell removed and reserved
2 lobster shells
300g/10½oz piece best quality farmed salmon, skin on, pin boned
150ml/5fl oz vermouth