Ingredients
- 2 whole crabs
- 60 ml (1/4 cup) olive oil
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 2-3 garlic cloves, crushed
- 1 red chilli, finely chopped
- 400 g (14 oz) tin chopped tomatoes
- 1 tablespoon tomato paste (purée)
- 250 ml (1 cup) red wine
- 500 ml (2 cups) fish stock
- 1 sprig of thyme
- 2 sprigs of parsley
- 375 g (13 oz) prawns (shrimp), peeled and deveined
- 1 kg (2 lb 4 oz) skinless mixed hake, snapper or monkfish fillets, cut into bite-sized pieces
- 12-15 mussels, cleaned
- 1 tablespoon chopped parsley, extra
- 1 tablespoon chopped basil
Method
1. Pull the apron back from underneath the crab and separate the shells. Remove the feathery gills and intestines. Twist off the claws. Using a cleaver or large knife, cut the crabs into quarters. Crack the claws either with crab crackers or the back of a heavy knife.
2. Heat the oil in a large heavy-based saucepan, add the onion, carrot, garlic and chilli and stir over medium heat for about 5 minutes, or until the onion is soft. Add the tomatoes, tomato paste, wine, stock, thyme and parsley sprigs. Bring to the boil, reduce the heat, then cover and simmer for 30 minutes.
3. Add the crab pieces to the broth and simmer for 5 minutes, then add the prawns and simmer for 1 minute. Add the fish pieces and mussels and simmer for another 2-3 minutes, or until the fish pieces are opaque. Season well. Discard any unopened mussels. Sprinkle with parsley and basil. Serve, making sure you have finger bowls on the table.
