Logotipo à cores, da empresa Frijobel

Frijobel, frozen food products.

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MONKFISH AND SHRIMP CATAPLANA

E CAMARÕES

Main Course

1h50min

3 people

INGREDIENTS

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
 

INSTRUCTIONS

STEP BY STEP

  • 1

    preparar-ameijoas

    Start by placing the clams on the bottom of the cataplana. Cover them with the onion in half-moons and the laminated garlic cloves.

  • 2

    adicione-o-tramboril

    Add the potatoes in thick slices, the monkfish in cubes and the three peppers cut into strips.

  • 3

    tomate-e-especiarias

    Add the coarsely chopped tomatoes, the bay leaf, the chopped parsley, the hart's pennyroyal and 2/3 of the chopped coriander.

  • 4

    adicione-camaroes

    Add the shrimp, season with salt, pepper, chilli sauce and crumble the cube of seafood stock.

  • 5

    azeite-e-vinho

    Drizzle with olive oil, then with white wine, and bring to high heat, with the cataplana closed, for 45 minutes.

  • 6

    finalizar-com-coentros

    Check if the potato is cooked, correct the seasoning and serve hot sprinkled with the remaining chopped coriander.