02 January 2013,23:39 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • 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, heavy knife, cut the crabs into quarters. Crack the claws either with crab crackers or the back of a heavy knife.
  • 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.
  • 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 mussels that have not opened. Sprinkle with parsley and basil before serving.


  • 2 whole crabs
  • 3 tablespoons cooking oil
  • 1 large onion, finely chopped
  • 1 carrot, finely chopped
  • 2-3 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 400 grams tin chopped tomatoes
  • 1 tablespoon tomato paste (concentrated puree)
  • 250 ml red wine
  • 500 ml fish stock
  • 1 thyme sprig
  • 2 flat-leaf (Italian) parsley sprigs
  • 375 grams raw medium prawns (shrimp), peeled and deveined
  • 1 kg skinless mixed hake, snapper or monkfish fillets, cut into bite-sized pieces
  • 12-15 black mussels, cleaned and 'beards' removed
  • 1 tablespoon chopped flat-leaf (Italian) parsley, extra
  • 1 tablespoon chopped basil

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