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

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.    

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.    

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

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

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

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.    

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