Share
Seafood Cassoulet
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Janaína Rueda
@janainarueda- Ingredients
- Recipe
- Cassoulet: sour cream400 ml
- Natural fish broth50 ml
- Curry30 g
- Fish broth: fish head1/2 kg
- Water1 l
- Onion50 g
- Salmon50 g
- Leek50 g
- Vongole: olive oil5 ml
- Minced garlic5 g
- Pirada pepperoni pepperoni1 unit(s)
- Vôngole (to result in 100g clean)400 g
- White wine20 ml
- Barley: Barley50 g
- Water1/2 l
- Bay leaf1 l
- Finishing dish: olive oil50 ml
- Champignon100 g
- Cassoulet sauce1 unit(s)
- Barley50 g
- Vongole100 g
- Mussel100 g
- Squid200 g
- Seasonal fish with firm flesh cut into cubes200 g
- Small shrimp200 g
- Chopped Parsley30 g
- Chopped chives30 g
- Chopped tomato50 g
- Decoration: olive oil to taste
- Large prawns, halved2 unit(s)
- Salt to taste
- Cassoulet: In a saucepan, combine the cream, cout bullion and fish stock over low heat until reduced by half.
- Add the curry.
- Beat the mixture in a mixer.
- Prepare fish broth: put all the ingredients in a pan and boil for 1 hour.
- Then strain and return to the same pan so that the mixture reduces to 50ml.
- Vongole preparation: preheat the pan with olive oil, chopped garlic, pepperoni pepper until lightly browned.
- Add the clams and white wine.
- Cover the pan for 8 minutes.
- Turn off the heat and remove the clam from the cone.
- Preparation of barley: in a pan put the water, barley and bay leaf.
- Let it cook on low heat for 1 hour. Don't let it boil.
- Finishing: in a large skillet, add oil, mushrooms, cassoulet sauce, pearl barley, clams, mussels, squid, fish and small shrimp.
- Cook for 2 and a half minutes.
- Hit the salt.
- Finish with tomato, parsley and chives.
- Decoration: in a frying pan put a drizzle of olive oil and grill the shrimp seasoned with salt.
- Decorate the cassoulet with the grilled shrimp.
Did you like this recipe?
You may also like
NEST BRIGADIER WITH NUTELLA
Ninho Milk Pudding with Nutella syrup
Nest milk brigadeiro
Nest milk brigadeiro
