Fish Pan with Crabs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g tuna
- 200 g crabs
- 0.5 ½ lemon (s), juice from it
- 2 beefsteak tomato (s)
- 4 spring onion (s)
- 2 small zucchini
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 2 onions)
- parsley
- 2 cloves garlic)
- 12 tablespoon oil, (rapeseed or grape seed)
- salt and pepper
- thyme
- rosemary
Print Recipe
Pin Recipe Instructions
- Rinse the tuna and crabs in cold water and drain. Pat the tuna dry and cut into bite-sized pieces. Mix a marinade from 4 tablespoons of oil and lemon juice. Marinate the tuna and shrimp in it.
- Clean and wash the vegetables. Peel the tomatoes, remove the seeds and cut into pieces. Halve the zucchini and cut into slices. Cut the spring onions into pieces and the peppers into strips. Peel the onions and cut them into rings. Wash the herbs in cold water and drain well. Weigh the parsley finely.
- Cook the vegetables in 4 tablespoons of oil. (Cook for approx. 15 minutes with the lid closed). Season with parsley, rosemary, thyme, salt and pepper. Squeeze the garlic and add to the vegetable mixture.
- Heat 4 tablespoons of oil in a coated pan. Fry the tuna and crabs until crispy. Add the vegetables, mix well and heat briefly.
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