Frijobel, Tiefkühlprodukte.
UND RIESENGARNELEN
2 frozen Frijobel red fish steaks
2 Frijobel hake fillets
8 shrimps
8 small cuttlefish
600 g cooked and drained white beans
1 medium onion
3 cloves of garlic
1 bay leaf, organic
½ glass of white wine
3 tomatoes
1 tablespoon tomato paste
1/2 teaspoon sweet paprika
3 teaspoons extra virgin olive oil
Salt
1 pinch of white pepper
Chilli sauce
1 stalk of parsley, organic
2 stalks of coriander, organic
2 cups water
1 cup needle rice
STEP BY STEP
Start by cooking the red fish with a little salt until it is tender. Remove the skins and bones and cut the fish into medium-sized pieces. Reserve the fish and the cooking water, strained.
Cut the hake fillets into cubes and the cuttlefish into four pieces. Reserve.
Heat a drizzle of olive oil and sauté it with the chopped onion. After the onion has softened, add the chopped garlic and the bay leaf. Cook for 4 minutes.
Add the tomato, peeled and cut into pieces. Sauté for 5 minutes.
Add the hake and the cuttlefish, sauté a little so that they get some colour and cool with the white wine, let it evaporate.
Season with salt, pepper, chilli sauce, tomato paste and sweet paprika.
Add the aromatic herbs and drizzle with the fish cooking broth. Cook until the fish and cuttlefish are tender.
Add the shrimp, the red fish and drained beans (add water from one of the cans) with water and cook for another 10 minutes, so that the sauce thickens a little.
Correct the salt and pepper and let it cook a little more.
Meanwhile, put some water in a pot and season with salt and, as soon as it comes to a boil, add the rice. Mix and cook over low heat until all the water has been absorbed.
Remove the feijoada from the heat and serve it sprinkled with the chopped coriander and white rice.
