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Seafood feijoada
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Larissa Januário
@larissajanuario- Ingredients
- Recipe
- squid rings150 g
- Medium pink prawns8 unit(s)
- 1/2 shell mussels4 unit(s)
- cambucu hake fillet300 g
- cooked octopus tentacles just to top it off2 unit(s)
- raw butter beans (if using already cooked, double)1 cup
- large chopped onion1 unit(s)
- Minced Garlic Cloves6 unit(s)
- Parsley and cilantro to taste
- Chopped Tomatoes2 unit(s)
- Chopped red pepper1 unit(s)
- Shrimp broth1 l
- fresh coconut or (1 glass of coconut milk and the same amount of coconut water)1 unit(s)
- Girl's Finger Pepper1 unit(s)
- Make a quick soak by leaving the beans in boiling water for 15 to 30 minutes. Drain and cook in clean water with the irritating little garlic cloves. The big ones you chop and save for refoguis. When al dente, set aside.
- In a pan that can go in the oven, start the refoguis with a xablau of oil. Fry the onion, garlic and coriander stalks.
- That said, on with the dance. Return to the sauté and add salt, pepper and cumin. Let nature act. When everyone reaches the ideal bronze, bring the boiled beans, peppers and tomatoes. Drizzle with coconut water and let this acceptable clumping happen. When you taste and cry with love, bring the coconut milk that is to roll up.
- Add the seafood, except the octopus and some shrimp. These we will use in the decor. Take it to the oven on high until it arrives and the sifudiches cook.
- Meanwhile, roast the shrimp and octopus on the grill. Remove from oven, decorate and finish with coriander leaves and chives. Serve with white rice and crispy cabbage.
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