• 1h
• serving

Ingredients

1 kg white beans
2 bay leaves
2 liters of fish stock
300 g prawns
300 g sliced squid
300 g cooked octopus
300 g diced fish
300 g cooked mussels
150 g diced smoked haddock
50 ml virgin olive oil
2 onions, chopped
5 garlic cloves, chopped
6 tomatoes, chopped
2 tablespoons tomato paste
2 chilies
4 cambuci chilies
Fresh corianders
Drizzle of extra virgin olive oil
Lime
Salt

METHOD

Cook the beans in plenty of water, with a pinch of salt and bay leaves, until tender, but still firm.
Drain the excess water.
In a thick-bottomed pan, sauté the onion, garlic, chilies and tomatoes.
Add the tomato paste and cook a little more.
Add the fish stock and cook for a few minutes or until this sauce is thick.
Add the sauce to the beans.
In a frying pan with oil, sauté the prawns and squid seasoned with salt, a little at a time, until golden brown.
Add to the beans while adding the fresh fish, smoked fish, mussels and octopus.
Cook the feijoada for another 10 minutes, adjust the salt and season with lime, olive oil and coriander before serving.
Serve with white rice and toasted manioc flour.