Feijoada Seafood

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  • White bean stew
  • 1 large onion
  • fish cutlets(used anglerfish)
  • cameroon
  • of ameijoa
  • 1 and coriander sauce
  • 1/2 cup of white wine
  • 1 head of garlic
  • 1/4 package tomato pulp
  • Salt and chilli


Start by making a stew with 1/4 of the chopped onion, half of garlic, white wine, half of coriander, tomatoes, chillies, and the fish. When the fish is cooked, remove and let cool (to then take the skin and bones).

In this mixture where did bake the fish put the prawns and cook. If you do not have enough water, add a little hot water. Cook for 3 minutes, and remove the shrimp.

Pass by cold water and peel. Put the sauce in a sieve to remove skins, bones and other wastes.

Saute garlic and onion in olive oil, add the beans already cooked and the sauce where did bake the fish and shrimp. Let investigate a little and add the shredded fish, shrimp, and clams (still raw).

Bring to the boil and turn off the heat when the clams are open. Sprinkle with the remaining parsley and serve.

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