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Crab: Seafood Stew in Tomato Base

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You Need: (Serves 4)crab0007

  • 8 crab claws
  • 1 doz pipies (cockles)
  • 200g thickf ish fillets, diced
  • 500g medium prawn cutlets
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 capsicums, chopped
  • 2  or 3 garlic cloves, crushed
  • 2/3 cup dry white wine
  • 500g tomatoes in puree
  • 2 tablespoons basil, chopped
  • fresh parsley
  • 1 bay leaf
  • 3/4 cup water
  • sea salt
  • fresh lemon juice
  • ground black pepper
  • 1 strip orange zest

 

Method:

Heat oil in a deep nonstick pan over medium-high heat. Add the onion, capsicum, garlic, bay leaf, orange zest, and one tablespoon of water, tossing to coat. Cover and cook, stirring, until the vegetables begin to wilt. Add the wine and cook for 3 minutes. Add the tomatoes. Break up the tomatoes, cook for about 8 minutes. Add the remaining water and simmer for about 6-8 minutes. Remove the bay leaf and orange peel.

Place the pipis in the simmering tomato mixture and cover tightly. Simmer genly, until the shells are just beginning to open. Stir in the chunks of fish, crab flaws and prawns. Cover tightly and simmer until the fish is just opaque and the pipis have opened. Turn off the heat. Add the parsley, basil, a few drops of lemon juice, pepper and a little salt, if needed. Serve immediately.