Savory Crab Stew Recipe

About this recipe

A hearty pescatarian dinner featuring fresh crab simmered in a rich tomato and red wine broth, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 ml Bertolli Extra Virgin Olive Oil
• 200 g Hommade Tomato Puree
• 80 g Knorr Vegetables Stock Cubes
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Heat a large pot over medium heat and add 2 tbsp olive oil. Once hot, sauté 2 diced onions and 2 tbsp minced garlic until fragrant, about 3-4 minutes.
2. 2. Add 3 cans of tomato puree, 3 cans of tomato sauce, 2 cups of vegetable stock, 2 bay leaves, and 2 tsp salt to the pot. Stir well to combine.
3. 3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
4. 4. Add 500 g fresh cracked crab to the pot halfway through the simmering process. Stir gently to coat the crab in the sauce.
5. 5. Once the crab is cooked through and the flavors have melded, remove the bay leaves and stir in 2 tbsp chopped parsley. Serve hot with crusty bread or over rice.