In a saucepan, heat oil, cook sliced onion till transparent for 5 minutes.

Add the brandy, fish stock, tomato puree and crab meat; simmer till the rice is cooked.

Remove the heat, let it cool, once the liquid is cool enough, blend it to a smooth paste.

Now simmer the soup, add chilli powder, seasonings and cream.

Do not let the soup boil, just simmer till it is ready for serving.

Garnish the soup with the cooked crab claw, meat and finely chopped parsley.