Logotipo à cores, da empresa Frijobel

Frijobel, frozen food products.

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FISH AND SEAFOOD FEIJOADA

E CAMARÃO

Main Course

50min

4 people

INGREDIENTS

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

 

INSTRUCTIONS

STEP BY STEP

  • 1

    prepare-o-red-fish

    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.

     

  • 2

    arranje-os-pescados

    Cut the hake fillets into cubes and the cuttlefish into four pieces. Reserve.

     

     

  • 3

    faca-o-refogado

    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.

     

     

  • 4

    acrescente-o-tomate

    Add the tomato, peeled and cut into pieces. Sauté for 5 minutes.

     

     

  • 5

    salteie-os-pescados

    Add the hake and the cuttlefish, sauté a little so that they get some colour and cool with the white wine, let it evaporate.

     

     

  • 6

    adicione-temperos

    Season with salt, pepper, chilli sauce, tomato paste and sweet paprika.

     

     

  • 7

    acrescente-aromaticas

    Add the aromatic herbs and drizzle with the fish cooking broth. Cook until the fish and cuttlefish are tender.

     

     

  • 8

    junte-red-fish-e-camaroes

    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.

     

     

  • 9

    retifique-o-tempero

    Correct the salt and pepper and let it cook a little more.

     

     

  • 10

    faca-o-arroz

    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.

     

     

  • 11

    sirva

    Remove the feijoada from the heat and serve it sprinkled with the chopped coriander and white rice.