Method

1. Heat an oiled frying pan over a med-high heat, cook the onion and garlic for 1-2 minutes, add the fennel, parsley stalks and cook for a further few minutes. Add the Balmain bug shells and the chopped tomato and tomato paste. Cook for 3-6 minutes, stirring occasionally, allow to caramelise. Deglaze with the ouzo and white wine and continue to simmer for 8-10 minutes, add water if needed. Strain through a sieve.

2. Combine the semolina and polenta together in a bowl with pinch sugar and pinch salt. Bring a saucepan with the water to the boil, reduce to a simmer and whisk in the semolina and polenta, continue to whisk then switch to a wooden spoon, stir then leave to cook over a low heat, for 40 minutes, stirring regularly.

3. Heat an oiled frying pan over a high heat, add the butter, let it melt then cook the Balmain bug tails for 2-4 minutes or until cooked, baste with the melted butter whilst cooking.

4. To finish the semolina, stir in the remaining butter and milk.

5. To serve, spoon the semolina onto a serving plate, top with the Balmain bug tails and spoon around the bisque sauce.