Francesinha Cod and Shrimp

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  • Cod at the point of salt: 800 g
  • Bread in Tramezzini: 4 fatiad
  • Olive oil: 10 ml
  • Garlic: 5 teeth
  • Shrimp 20/30: 10 units
  • Sweet potato Purple: 200 g
  • Sweet potato pulp is yellow: 200 g
  • Smoked pork Loin of Pork Terranagro: 100 g
  • Seaweed: 50 g
  • Cherry tomatoes (yellow and red): 10 g
  • Micro-herbs Cilantro and Sour: 50 g
  • White wine: 100 ml
  • Pepper Chilli:


Let's start by heating the oil to 70 C, and leaving the cod confitar for an hour. After confit, as a cod for your dates and book. Peel the shrimp for your dates and book the shells. Make a stir-fried with onion, garlic and the shells of shrimp.

Cool off with white wine and fill with 200 ml of water. Add the peppers and cook on a low heat for an hour. In the oven pre-heated to 180 C, torch the slices of Tramezinni. In a frying pan with a little olive oil, sauté the shrimp with the algae and the cherry tomatoes, whole. Cut the sweet potato into strips and fry the 160ºC.

Lamine the smoked pork loin and let it dry in the oven 180 for seven or eight minutes. To serve:The plating should be done layers: Tramezzini, cod shredded, Tramezzini.

Finally, place the shrimp on top of the Tramezzini, along with the algae tomatoes, chips, sweet potatoes and smoked pork loin. Finally use the foam shrimp shells reserved in advance must be crushed to put on top of it. Decorate to taste with micro-herbs.

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