When I was in my late twenties, I discovered I was allergic to a lot of foods, such as milk and tomatoes. I developed this recipe because I really missed eating Italian-style red sauce, and it uses capsicums (bell peppers) instead of tomatoes. I’ve also included this recipe because it’s my wife’s favourite, and one of the first things I ever cooked for her.
Serves 3-6.
Ingredients 12
3 blue swimmer crabs
6 red capsicum (bell peppers)
4 garlic cloves, crushed
2 tbsp chilli paste
1 tsp whole pepperberries
2 tbsp tomato paste, (concentrated purée)
40 ml vegetable oil
500 ml fish stock
1 tbsp dried saltbush
5 spring onions (scallions), sliced roughly
Handful sea parsley, chopped
To Serve
saltbush and warrigal greens damper, see my recipe
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Method 7
Clean the – open your crab from the bottom, pry open its head to find and remove the filters.
Bring a large pot of salted water to the boil.
Place the in the boiling water for 4 minutes, then move them to a bowl of ice to cool.
Roast the whole in the oven at 180°C (360°F) for 30–35 minutes, then peel off the skin and discard the seeds. Purée the capsicums in a blender.
In a large pan or wok, fry the , , and in the over a medium heat for 7 minutes, then add the puréed capsicums, and .
Add the to the sauce, cook for 3 minutes, then add the and and cook for another 3 minutes.
Serve with saltbush damper.
