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Recipe Detail Page
Seafood Feijoada
Winter 2013
Feijoada, with its Portuguese heritage, is usually made with lots of different kinds of pork and black beans simmered together for a few hours. Excellent as the traditional feijoada is, my seafood version is much lighter—and more interesting, too. Serve it in little soup bowls or ramekins for an appetizeror as a main course alongside rice. If you cook your own beans (and I recommend that you do—see TIP), keep the bean cooking liquid to add to the feijoada. Otherwise, use the liquid from canned beans if you prefer to use them.
Serves 4 to 6
2 tbsp (30 mL) vegetable oil
1 smoked chorizo sausage, about 8 oz (250 g)
1 cup (250 mL) chopped onion
1 tbsp (15 mL) chopped garlic
1 jalapeño pepper, halved, seeded and thinly sliced
½ cup (125 mL) white wine
2 cups (500 mL) chopped canned tomatoes with their juices
4 cups (1 L) cooked white beans (cooking liquid reserved)
Salt and freshly ground pepper
1 tbsp (15 mL) lemon juice
8 large scallops, 2 to 3 oz (60 to 90 g) each
12 large shrimp, sized 16 to 20 per 1 lb (500 g)
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) chopped coriander
1 Preheat oven to 350°F (180°C).
2 Heat 1 tbsp (15 mL) oil in a large skillet over medium heat. Add chorizo and sauté for 1 minute. Add onions, garlic and jalapeño and sauté for 3 minutes or until soft. Add wine and bring to boil. Add tomatoes and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until flavours are combined. Add beans and 1 cup (250 mL) bean cooking liquid. Cook for another 10 minutesor until beans are flavourful. Season well with salt and pepper and stir in lemon juice. Removefrom heat.
3 Heat remaining oil in a nonstick skillet over high heat. Season scallops well with salt and pepper and fry for 1 minute per side or until lightly browned. Set aside.
4 When ready to serve, heat bean mixture in pot then transfer into an 8-cup (2-L) ovenproof baking dish. Nestle scallops and shrimps into mixture. Drizzle with 2 tbsp (30 mL) olive oil and cover with foil. Bake for 10 to 12 minutes or until beans are bubbling and scallops and shrimps are cooked. Garnish with coriander.
Serves 4 to 6
TIP Soak white beans overnight. To cook beans, simmer 2 cups (500 mL) soaked white beans in 6 cups (1.5 L) water with 2 sprigs thyme and 2 dried chilis until beans are tender, about 1 hour. Drain, reserving the liquid.
