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
Fish Pan with Crabs
Fish Pan with Crabs

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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