Feijoada de Marisco (Algarve Bean and Shellfish Stew)
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Ingredients
- 400 g tinned red kidney beans, drained
- 200 g raw king prawns, peeled
- 300 g fresh clams, scrubbed
- 1 onion, finely chopped
- 3 garlic cloves
- 3 ripe tomatoes, finely chopped
- 100 ml white wine
- 2 tbsp fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 274 kcal
- Protein
- 20.6 g
- Carbohydrate
- 22.3 g
- of which sugars
- 5.2 g
- Fat
- 8.1 g
- of which saturates
- 1.3 g
- Fibre
- 7.8 g
- Salt
- 1.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion and garlic for 6 minutes, then stir in the tomatoes and cook for 5 minutes until pulpy.
- 2
Pour in the white wine and let it bubble for 2 minutes, then add the beans and simmer for 8 minutes.
- 3
Add the clams, cover and cook for 3 minutes, then add the prawns and cook for a further 3-4 minutes until the clams open and the prawns are pink. Discard any clams that stay shut.
- 4
Stir through the coriander, season to taste and serve hot.
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