Rinse and clean the vegetables. Cut sugar snap peas into pieces, carrots into small cubes. Cook sugar snap peas in boiling hot salted water for 4 min. Add carrots, cook for another 2 min. Drain, quench when cool.
Rinse shrimp tails, peel and remove shells. Fry shrimp shells in hot fat. Extinguish with vermouth and water. Simmer on low heat for approx. 10 min. Pour through a sieve, collect broth.
Cook long grain rice according to package instructions. Stir saffron, fish stock, shrimp stock and double cream, season with salt and pepper. Bring to a boil, thicken. Season with sugar and orange juice.
Rinse the fish fillet, dry it and cut it into pieces. Add to the sauce, cook for about 5 minutes over low heat. Add crayfish tails, cook for another 5 minutes.
Add the vegetables and heat. Season to taste. Add orange peel to the long grain rice. Serve with it. Garnish with chervil if desired.
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