Fruits of the sea ~ the morning catch



Fish - The Fruits Of The Sea

In many places across the continent, especially along the shores of the Mediterranean, it's quite common for restaurants to feature a menu item known as "The Fruits of the Sea." This essentially means that the dish is based on whatever the fishermen have freshly caught that morning. Take a night drive along the coastal road, and you'll spot the gentle glow of lights floating on the water as fishermen work to lure fish into their nets.

According to insights from the Sydney Fish Market, Australians have a particular fondness for the "fruits of the sea." This includes Atlantic salmon, barramundi, mullet, flathead, tuna, prawns, oysters, and blue swimmer crab. These delicacies may come from aquaculture, be caught in the wild off the Australian coast, or be imported.

The videos may not match the recipes which are made for Australia.

Grilled Atlantic Salmon with Lemon Dill Glaze



This recipe uses your multi-function oven's grill setting for a restaurant-quality sear on Atlantic salmon fillets, while the microwave comes in handy for gently pre-cooking thicker cuts to ensure even doneness. A simple lemon dill glaze adds a touch of brightness and complements the salmon beautifully.

Ingredients:

  1. 2 Atlantic salmon fillets (around 150g - 180g each)

  2. 1 tablespoon olive oil

  3. 1 tablespoon lemon juice

  4. 1 teaspoon chopped fresh dill (or 1/2 teaspoon dried dill)

  5. Salt and freshly ground black pepper, to taste

Cooking temperature:
Well done: 65°C (internal temperature)
Medium-rare (recommended for farmed salmon): 52-57°C (internal temperature)

Instructions:

Prepare the Glaze: In a small bowl, whisk together olive oil, lemon juice, and dill. Season with a pinch of salt and pepper.

Pre-Cook (Microwave - Optional): (This step is optional for thinner fillets, around 150g each)
Preheat your multi-function oven to grill setting (high heat if your oven has that option).
Place the salmon fillets skin-side down on a microwave-safe plate. Cover loosely with a microwave-safe lid or plastic wrap (vented to allow steam to escape).
Microwave on high power for 30-60 seconds per fillet (depending on thickness). This will gently warm the centre of the fish without fully cooking it through.

Grill (Multi-Function Oven):
Lightly oil a grill pan or oven tray suitable for your oven's grill function. Pat the salmon fillets dry with paper towel and season them generously with salt and pepper.
Place the salmon fillets skin-side down on the preheated grill pan.
Grill for 3-4 minutes, or until the skin is golden brown and crispy. You can use a spatula to gently press down on the flesh occasionally to ensure even contact with the grill.

Glaze and Finish:
Flip the salmon fillets carefully and brush the top sides with the lemon dill glaze.
Grill for an additional 1-2 minutes, or until the salmon reaches your desired level of doneness (see cooking temperatures above). Baste the fish with remaining glaze during the last minute of cooking for extra flavour.

Checking for Doneness:
Use a meat thermometer inserted into the thickest part of the fillet (not touching the skin) to check for doneness. The internal temperature should reach 52-57°C for medium-rare (recommended) or 65°C for well-done salmon.

Serving:
Transfer the cooked salmon fillets to serving plates. Spoon any remaining glaze from the pan over the fish.
Serve immediately with your favourite roasted vegetables, steamed greens, or a side salad.

Tips:
If your salmon fillets are very thin (around 150g each), you may skip the pre-cooking step in the microwave and grill them directly from seasoned for 3-4 minutes per side, skin-side down first.
Be careful not to overcook the salmon, or it will become dry.
For thicker fillets (around 180g each), adjust the pre-cooking time in the microwave accordingly. Start with 45 seconds and check for doneness before adding more time.
You can substitute other fresh herbs like parsley or chives for the dill in the glaze.

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Garlic Butter Prawns with Lemon (Quick & Easy)



This recipe is a winner for a fuss-free and flavoursome prawn dish in under 20 minutes.

Ingredients:

  1. 500g raw prawns, peeled and deveined (if using frozen, thaw completely and pat dry)

  2. 50g butter

  3. 2 cloves garlic, minced

  4. 1 tablespoon olive oil

  5. Juice of 1 lemon

  6. 1/2 bunch fresh parsley, chopped (optional)

  7. Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat the olive oil in a large frying pan over medium-high heat. Add the prawns and cook for 2-3 minutes per side, or until just pink and cooked through. Don't overcrowd the pan, cook in batches if necessary. Remove the prawns from the pan and set aside.

  2. Reduce the heat to medium and add the butter to the pan. Let it melt, then add the garlic and cook for 30 seconds, or until fragrant. Be careful not to burn the garlic.

  3. Increase the heat slightly and add the lemon juice, scraping any browned bits from the bottom of the pan. Let the sauce simmer for a minute or two, until slightly thickened.

  4. Season the sauce with salt and pepper to taste.

  5. Return the cooked prawns to the pan and toss them in the garlicky lemon butter sauce to coat. Heat through for another minute.

  6. Remove from the heat and garnish with fresh chopped parsley, if using.

Serving suggestions:

  1. Serve immediately with steamed rice, crusty bread for mopping up the delicious sauce, or a simple side salad.

  2. For a bit more indulgence, serve over a bed of cooked pasta tossed with butter and Parmesan cheese.

Tips:

  1. You can substitute white wine for the lemon juice for a different flavour twist. Add 1/4 cup white wine and simmer until slightly reduced before adding the prawns back to the pan.

  2. Want a bit of spice? Add a pinch of chilli flakes to the garlic when cooking it.

  3. For a richer sauce, use a mixture of olive oil and butter.

  4. Enjoy your quick and easy garlic butter prawns!

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Sydney Rock Oysters: Three Ways



Sydney Rock Oysters are a true delicacy, prized for their plumpness, briny flavour, and unique minerality. They're best enjoyed fresh and showcasing their natural taste. Here are three simple ways to savour these beauties:

1. Natural:

This is the purest way to experience a Sydney Rock Oyster.

Ingredients:

  1. Fresh Sydney Rock Oysters (quantity depends on your appetite)

  2. Wedge of lemon (optional)

  3. Crushed ice (for presentation)

Instructions:

  1. Shuck the oysters carefully, ensuring you don't pierce the flesh.

  2. Arrange the oysters on a bed of crushed ice on a serving platter.

  3. Serve with lemon wedges, for those who prefer a touch of citrus.

2. Kilpatrick:

This classic Aussie recipe adds a touch of spice and smokiness to the oysters.

Ingredients:

  1. Fresh Sydney Rock Oysters (quantity depends on your appetite)

  2. 2 rashers bacon, finely chopped

  3. 1 tablespoon Worcestershire sauce

  4. 1 tablespoon tomato sauce

  5. 1 tablespoon lemon juice

  6. Pinch of cayenne pepper (optional)

  7. Knob of butter

Instructions:

  1. Shuck the oysters carefully.

  2. In a small pan, fry the bacon until crisp. Drain on paper towel.

  3. Combine Worcestershire sauce, tomato sauce, lemon juice, and cayenne pepper (if using) in a bowl.

  4. Place each oyster on a baking tray lined with rock salt or foil.

  5. Spoon a small amount of sauce onto each oyster.

  6. Top with a sprinkle of cooked bacon.

  7. Dot a small pat of butter on top of each oyster.

  8. Grill for 3-4 minutes, or until the butter melts and the sauce bubbles.

  9. Serve immediately.

3. Mignonette:

This French dressing highlights the natural sweetness of the oysters with a simple shallot and vinegar mignonette.

Ingredients:

  1. Fresh Sydney Rock Oysters (quantity depends on your appetite)

  2. 1 shallot, finely minced

  3. 2 tablespoons red wine vinegar

  4. Freshly ground black pepper

Instructions:

  1. Shuck the oysters carefully.

  2. In a small bowl, combine the shallot, red wine vinegar, and a generous grinding of black pepper. Let sit for 5 minutes to allow the flavours to meld.

  3. Arrange the oysters on a bed of crushed ice on a serving platter.

  4. Serve with the mignonette spooned alongside the oysters for dipping.

Tips:

Purchase your Sydney Rock Oysters fresh from a reputable seafood supplier.
Ensure the oysters are tightly closed - a slightly open shell indicates spoilage.
Shucking requires some practice. If unsure, ask your fishmonger to shuck them for you.
Enjoy Sydney Rock Oysters immediately for the best flavour and texture.

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Garlic Butter Prawns with Lemon (Quick & Easy)



This recipe is a winner for a fuss-free and flavoursome prawn dish in under 20 minutes.

Ingredients:

  1. 500g raw prawns, peeled and deveined (if using frozen, thaw completely and pat dry)

  2. 50g butter

  3. 2 cloves garlic, minced

  4. 1 tablespoon olive oil

  5. Juice of 1 lemon

  6. 1/2 bunch fresh parsley, chopped (optional)

  7. Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat the olive oil in a large frying pan over medium-high heat. Add the prawns and cook for 2-3 minutes per side, or until just pink and cooked through. Don't overcrowd the pan, cook in batches if necessary. Remove the prawns from the pan and set aside.

  2. Reduce the heat to medium and add the butter to the pan. Let it melt, then add the garlic and cook for 30 seconds, or until fragrant. Be careful not to burn the garlic.

  3. Increase the heat slightly and add the lemon juice, scraping any browned bits from the bottom of the pan. Let the sauce simmer for a minute or two, until slightly thickened.

  4. Season the sauce with salt and pepper to taste.

  5. Return the cooked prawns to the pan and toss them in the garlicky lemon butter sauce to coat. Heat through for another minute.

  6. Remove from the heat and garnish with fresh chopped parsley, if using.

Serving suggestions:

  1. Serve immediately with steamed rice, crusty bread for mopping up the delicious sauce, or a simple side salad.

  2. For a bit more indulgence, serve over a bed of cooked pasta tossed with butter and Parmesan cheese.

Tips:

You can substitute white wine for the lemon juice for a different flavour twist. Add 1/4 cup white wine and simmer until slightly reduced before adding the prawns back to the pan.
Want a bit of spice? Add a pinch of chilli flakes to the garlic when cooking it.
For a richer sauce, use a mixture of olive oil and butter.
Enjoy your quick and easy garlic butter prawns!


Grilled Barramundi with Lemon Caper Butter



This recipe utilizes your multi-function oven's grill setting to create succulent grilled barramundi infused with a simple yet flavourful lemon caper butter. The microwave comes in handy as an option for thicker fillets, giving them a head start on cooking to ensure even doneness throughout.

Ingredients:

  1. 2 barramundi fillets (around 150g - 180g each)

  2. 1 tablespoon olive oil

  3. Salt and freshly ground black pepper, to taste

  4. Lemon Caper Butter:

  5. 50g butter, softened

  6. 1 tablespoon lemon juice

  7. 1 tablespoon capers, drained and rinsed

  8. 1 teaspoon chopped fresh parsley

Cooking temperature:


Well done: 65°C (internal temperature)
Medium-rare (recommended): 55°C (internal temperature)

Instructions:

  1. Prepare the Lemon Caper Butter: In a small bowl, mash together the softened butter, lemon juice, capers, and parsley. Season with a pinch of salt and pepper.

  2. Pre-Cook (Microwave - Optional): (This step is optional for thinner fillets, around 150g each)

  3. Preheat your multi-function oven to grill setting (high heat if your oven has that option).

  4. Place the barramundi fillets skin-side down on a microwave-safe plate. Cover loosely with a microwave-safe lid or plastic wrap (vented to allow steam to escape).

  5. Microwave on high power for 30-60 seconds per fillet (depending on thickness). This will gently warm the centre of the fish without fully cooking it through.

Grill (Multi-Function Oven):

  1. Lightly oil a grill pan or oven tray suitable for your oven's grill function. Pat the barramundi fillets dry with paper towel and season them generously with salt and pepper.

  2. Place the salmon fillets skin-side down on the preheated grill pan.

  3. Grill for 3-4 minutes, or until the skin is golden brown and crispy. You can use a spatula to gently press down on the flesh occasionally to ensure even contact with the grill.

Glaze and Finish:

  1. Flip the barramundi fillets carefully. Place a dollop of the lemon caper butter on each fillet.

  2. Grill for an additional 1-2 minutes, or until the fish reaches your desired level of doneness (see cooking temperatures above) and the butter is melted and slightly golden brown.

Checking for Doneness:

Use a meat thermometer inserted into the thickest part of the fillet (not touching the skin) to check for doneness. The internal temperature should reach 55°C for medium-rare (recommended) or 65°C for well-done barramundi.

Serving:

  1. Transfer the cooked barramundi fillets to serving plates. Spoon any pan juices and melted lemon caper butter over the fish.

  2. Serve immediately with your favourite roasted vegetables, steamed greens, or a side salad.

Tips:

If your barramundi fillets are very thin (around 150g each), you may skip the pre-cooking step in the microwave and grill them directly from seasoned for 3-4 minutes per side, skin-side down first.
Be careful not to overcook the barramundi, or it will become dry.
For thicker fillets (around 180g each), adjust the pre-cooking time in the microwave accordingly. Start with 45 seconds and check for doneness before adding more time.
You can substitute other fresh herbs like chives or tarragon for the parsley in the lemon caper butter.

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Mullet

This recipe uses mullet, a tasty fish that cooks fast and benefits from the beautiful char grilling provides. It's adapted for your multi-function oven.

Ingredients:

  1. 2 whole mullet (cleaned and gutted)

  2. 1 tablespoon olive oil

  3. Juice of 1/2 lemon

  4. 1 teaspoon dried oregano

  5. 1/2 teaspoon garlic powder

  6. Salt and freshly ground black pepper to taste

  7. Optional

  8. 30 grams chopped fresh herbs (parsley, thyme, dill)

  9. 1 tablespoon melted butter

Instructions:

  1. Preheat your oven to the grill setting (around 230°C). If your oven doesn't have a grill setting, use the convection setting on high.

  2. In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.

  3. Pat the mullet dry with paper towels. Brush the marinade mixture generously over the fish, coating both sides. Leave the fish to marinate for 15 minutes at room temperature.

  4. Lightly grease the oven rack to prevent sticking. Place the mullet on the rack, skin side down.

  5. Microwave Option (optional): If your oven has a microwave setting, you can use it to give the fish a head start. Microwave on high for 30-60 seconds per 2.5cm of fish thickness, depending on your oven's wattage. Be careful not to overcook the fish in the microwave, you just want to take the chill off and speed up cooking slightly.

  6. Grill the fish for 5-7 minutes per side, or until the flesh is opaque and flakes easily with a fork. To check for doneness, carefully insert a thin knife into the thickest part of the fish. If the juices run clear and the flesh flakes easily, it's cooked.

  7. Optional Broil: During the last minute of cooking, you can switch your oven to broil (high heat) to achieve a crispier exterior on the fish. Keep a close eye on it to prevent burning.

  8. Once cooked, remove the mullet from the oven and transfer it to a plate. Garnish with chopped fresh herbs (if using) and drizzle with melted butter (if using). Serve immediately with your favourite sides.

Tips:

You can adjust the marinating time depending on your preference. Longer marinating will result in more flavorful fish.
Ensure your oven is preheated before grilling the fish for a good sear on the outside.
Don't overcrowd the oven rack. Cook multiple fish in batches if needed.
Be careful not to overcook the mullet, as it can dry out quickly.
Enjoy your delicious grilled mullet!

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Grilled Flathead with Lemon Herb Marinade 



This recipe takes advantage of your multi-function oven's grilling capabilities while incorporating the microwave to give thicker flathead fillets a head start on cooking. A flavourful lemon herb marinade keeps the fish moist and adds a touch of freshness.

Ingredients:

  1. 2 flathead fillets (around 180g - 200g each)

  2. 2 tablespoons olive oil

  3. 1 tablespoon lemon juice

  4. 1 teaspoon dried oregano

  5. 1/2 teaspoon garlic powder

  6. Pinch of salt and freshly ground black pepper

  7. Fresh parsley sprigs (for garnish, optional)

Cooking temperature:
Well done: 70°C (internal temperature)
Flaky and moist (recommended): 63-65°C (internal temperature)

Instructions:

  1. Prepare the Marinade: In a shallow dish, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.

  2. Marinate the Fish: Place the flathead fillets in the prepared marinade, ensuring they are well coated. Cover the dish with plastic wrap or a lid and refrigerate for at least 15 minutes, or up to 30 minutes for extra flavour.

  3. Pre-Cook (Microwave): (This step is optional for thinner fillets, around 150g each)

  4. While the fish marinates, preheat your multi-function oven to grill setting (high heat if your oven has that option).

  5. Place the marinated fish fillets on a microwave-safe plate. Cover loosely with a microwave-safe lid or plastic wrap (vented to allow steam to escape).

  6. Microwave on high power for 1-2 minutes per fillet (depending on thickness). This will partially cook the fish through the centre. Be careful not to overcook here, you just want to take the raw edge off thicker cuts.

Grill (Multi-Function Oven):

  1. Carefully transfer the pre-cooked (or marinated) fillets to a lightly oiled grill pan or oven tray suitable for your oven's grill function.

  2. Place the pan on the top rack of your preheated oven.

  3. Grill for 2-3 minutes per side, or until golden brown and cooked through. The exact grilling time may vary depending on the thickness of your fillets and the power of your oven's grill setting.

Checking for Doneness:

Use a meat thermometer inserted into the thickest part of the fillet (not touching the bone) to check for doneness. The internal temperature should reach 63-65°C for moist and flaky flathead.

Serving:

  1. Transfer the cooked flathead fillets to serving plates. Garnish with fresh parsley sprigs, if desired.

  2. Serve immediately with your favourite grilled vegetables, roasted sweet potato wedges, or a simple side salad.

Tips:

If your fish fillets are very thin (around 150g each), you may skip the pre-cooking step in the microwave and grill them directly from marinated for 3-4 minutes per side.
Marinating time can be adjusted based on your preference. For stronger marinade flavours, marinate for a longer time.
Don't overcrowd the grill pan, cook in batches if necessary.
Keep a close eye on the fish under the grill as it can cook quickly and burn easily.

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Tuna

Highlighting fresh Australian tuna, here are two delicious recipes that showcase its flavour and versatility:

Seared Tuna Steaks with Asian Slaw and Sesame Dressing



This recipe features pan-seared tuna steaks served over a refreshing Asian slaw with a flavourful sesame dressing. It's a light and healthy meal with a delightful mix of textures and tastes.

Ingredients:

  1. 2 fresh tuna steaks (around 150g each)

  2. 1 tablespoon olive oil

  3. Salt and freshly ground black pepper, to taste

Asian Slaw:

  1. 1/2 head green cabbage, thinly shredded

  2. 1 carrot, julienned

  3. 1 red capsicum, thinly julienned

  4. 1/2 cucumber, thinly julienned

  5. 2 spring onions, thinly sliced

  6. Fresh coriander leaves, chopped (for garnish)

Sesame Dressing:

  1. 2 tablespoons soy sauce

  2. 1 tablespoon rice vinegar

  3. 1 tablespoon sesame oil

  4. 1 tablespoon honey

  5. 1 teaspoon grated ginger

  6. 1 clove garlic, minced

  7. 1/2 teaspoon sriracha (optional)

Cooking temperature:
Well done: 70°C (internal temperature)
Medium-rare (recommended for tuna steaks): 55°C (internal temperature)

Instructions:

  1. Prepare the Slaw: In a large bowl, combine the shredded cabbage, carrot, capsicum, cucumber, and spring onions. Toss to combine. Set aside.

  2. Prepare the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using). Set aside.

  3. Pat the tuna steaks dry with paper towel. Season both sides generously with salt and pepper.

  4. Heat olive oil in a large frying pan over medium-high heat. Sear the tuna steaks for 2-3 minutes per side, or until golden brown and cooked through to your desired doneness (see temperatures above).

  5. To Serve: pide the Asian slaw among plates. Top with the seared tuna steaks. Drizzle with the sesame dressing and garnish with fresh coriander leaves.

Grilled Tuna with Herb Crust and Lemon Butter Sauce

This recipe utilizes your oven's grill function for a smoky flavour on the tuna, encased in a fragrant herb crust, and topped with a light and zesty lemon butter sauce.

Ingredients:

  1. 2 fresh tuna steaks (around 150g each)

  2. 1/2 cup breadcrumbs

  3. 2 tablespoons chopped fresh parsley

  4. 1 tablespoon chopped fresh thyme

  5. 1 teaspoon lemon zest

  6. 1/4 cup grated parmesan cheese

  7. Salt and freshly ground black pepper, to taste

  8. 2 tablespoons olive oil

Lemon Butter Sauce:

  1. 50g butter, softened

  2. 1 tablespoon lemon juice

  3. 1 teaspoon chopped fresh dill (or parsley)

Cooking temperature:
Well done: 70°C (internal temperature)
Medium-rare (recommended for tuna steaks): 55°C (internal temperature)

Instructions:

  1. Prepare the Herb Crust: In a bowl, combine breadcrumbs, parsley, thyme, lemon zest, parmesan cheese, salt, and pepper.

  2. Preheat your oven to grill setting (high heat if your oven has that option).

  3. Pat the tuna steaks dry with paper towel. Brush them lightly with olive oil.

  4. Press the herb crust mixture firmly onto both sides of the tuna steaks.

  5. Place the tuna steaks on a baking tray lined with parchment paper.

  6. Grill the tuna steaks for 2-3 minutes per side, or until the crust is golden brown and the fish is cooked through to your desired doneness (see temperatures above).

Lemon Butter Sauce:

While the tuna grills, mash together the softened butter, lemon juice, and dill (or parsley) in a small bowl.

Serving:

  1. Transfer the cooked tuna steaks to serving plates. Spoon the lemon butter sauce over the fish.

  2. Serve immediately with your favourite roasted vegetables, mashed potato, or a simple side salad.

Tips:

Ensure your tuna steaks are at room temperature before searing or grilling for even cooking.
Don't overcook the tuna, or it will become dry.
You can substitute other herbs like chives or tarragon in the herb crust or lemon butter sauce.

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Blue Swimmer Crab

Singapore Chilli Blue Swimmer Crab



This recipe features stir-fried blue swimmer crabs in a rich and flavourful chilli sauce, perfect for a taste of Southeast Asia.

Ingredients:

  1. 2 large blue swimmer crabs (around 600g total weight)

  2. 2 tablespoons peanut oil

  3. 1/2 red onion, thinly sliced

  4. 2 long red chillies, thinly sliced (adjust for spice preference)

  5. 2 garlic cloves, finely chopped

  6. 2cm ginger, grated

  7. 2 spring onions, sliced into 3cm batons

  8. 1 tomato, chopped

  9. 2 tablespoons Chinese rice wine (Shaoxing wine)

  10. 1 tablespoon brown sugar

  11. 1 tablespoon kecap manis (sweet soy sauce)

  12. 1 cup coriander leaves, chopped (for garnish)

Instructions:

  1. Clean the Crabs: While wearing gloves (recommended), kill the crabs humanely by placing them in the freezer for 30 minutes. Then, twist off the legs and claws from the body. Using a heavy knife, crack the large claws for easier access to the meat.

  2. Heat the Oil: Heat the peanut oil in a wok or large pan over high heat until it starts to smoke.

  3. Stir-fry Aromatics: Add the red onion, chillies, garlic, and ginger. Stir-fry for 30 seconds, or until fragrant.

  4. Add Crabs and Tomatoes: Add the crab pieces and chopped tomato. Stir-fry for another minute, tossing everything to combine.

  5. Season and Simmer: Pour in the rice wine, brown sugar, and kecap manis. Season with a pinch of salt and pepper (be careful, kecap manis is already salty). Bring to a simmer and cook for 5 minutes, or until the sauce thickens slightly and the crabs are heated through.

  6. Garnish and Serve: Garnish with chopped coriander leaves and serve immediately with your favourite steamed rice or crusty bread for dipping in the delicious sauce.

Tips:
You can adjust the amount of chillies to your spice preference.
Wear gloves while cleaning the crabs to protect your hands.
Be sure to cook the crabs through – the flesh should be opaque and flaky.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the texture and flavour may be slightly affected.

Blue Swimmer Crab with Tomato, Garlic & White Wine

This recipe offers a simpler yet flavourful option, using fresh tomatoes, garlic, and white wine to create a light and delicious sauce for the crab.

Ingredients:

  1. 4 blue swimmer crabs (around 300g each)

  2. 3 tablespoons olive oil

  3. 4 garlic cloves, finely chopped

  4. 1 medium onion, finely chopped

  5. 1-3 fresh red chillies, finely chopped (optional)

  6. 400g can diced tomatoes

  7. 1 cup dry white wine

  8. 2 tablespoons chopped parsley

  9. 3 tablespoons lemon juice

  10. Salt and freshly ground black pepper, to taste

Instructions:

  1. Clean the Crabs: Following the same method as recipe 1, clean and prepare the crabs, removing the legs, claws, and cracking large claws for easier access to the meat.

  2. Heat Oil and Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and chillies (if using). Sauté for 3-4 minutes, or until softened and fragrant.

  3. Add Tomatoes and Wine: Stir in the diced tomatoes and white wine. Bring to a simmer and cook for 10 minutes, allowing the flavours to meld.

  4. Add Crabs and Seasonings: Add the prepared crab pieces to the pot. Season with salt, pepper, and lemon juice. Gently simmer for 8-10 minutes, or until the crabs are heated through and the flesh becomes opaque and flaky.

  5. Serve: Garnish with chopped parsley and serve immediately with crusty bread for dipping in the sauce.

Tips:

You can substitute other herbs like thyme or tarragon for the parsley.
If your crabs are quite thick, you can pre-steam them for a few minutes before adding them to the pot to ensure even cooking throughout.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the texture and flavour may be slightly affected.


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Enjoy

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