Frijobel, Tiefkühlprodukte.
UND RIESENGARNELEN
10 Frijobel 20/30 Vannamei shrimp
500 g monkfish cut into cubes
150 g Vietnamese clams
600 g potatoes in thick slices
Chilli sauce
1/3 green pepper
1/3 red pepper
1/3 yellow pepper
1 dl extra virgin olive oil
1 large tomato
1 onion
3 cloves of garlic
1 bay leaf, organic
1 tablespoon organic fresh parsley
1 tablespoon organic hart's pennyroyal
1/2 bunch organic coriander
1 cube of seafood stock
50 ml white wine
1 pinch of white pepper
Fleur de sel
STEP BY STEP
Start by placing the clams on the bottom of the cataplana. Cover them with the onion in half-moons and the laminated garlic cloves.
Add the potatoes in thick slices, the monkfish in cubes and the three peppers cut into strips.
Add the coarsely chopped tomatoes, the bay leaf, the chopped parsley, the hart's pennyroyal and 2/3 of the chopped coriander.
Add the shrimp, season with salt, pepper, chilli sauce and crumble the cube of seafood stock.
Drizzle with olive oil, then with white wine, and bring to high heat, with the cataplana closed, for 45 minutes.
Check if the potato is cooked, correct the seasoning and serve hot sprinkled with the remaining chopped coriander.
