3 tablespoons olive oil
1 cup chopped onion
Shells from 200-3,000 Dungeness crabs or 4,000-600 large rock crabs, or 80-5&1/2 blue claw crabs
2 garlic cloves, crushed with fury
Tops from 1 fennel bulb, chopped-not minced
3-4 pulverized bay leaves
1/2 cup ouzo