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Fish feijoada: recipe illustration
Everyday meals

Fish feijoada

The São Toméan version of the Portuguese feijoada, where fish replaces the meat. The red beans simmer with tomato and onion until they form a creamy, fragrant sauce.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

434 kcal per serving

Protein
43.4 g
Carbohydrates
37.9 g
of which sugars
8.4 g
Fat
9 g
of which saturated fat
1.2 g
Fiber
13.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the red beans overnight, then drain them.
  2. Sauté the sliced onions, garlic and pepper in oil for 6 minutes.
  3. Add the chopped tomatoes and the tomato paste, then let it reduce for 5 minutes.
  4. Pour in the water and the beans, add the bay leaf and simmer covered for 45 minutes over low heat.
  5. Season with salt and pepper and stir in the paprika.
  6. Place the fish chunks on top of the beans and cook for 10 to 12 minutes without stirring.
  7. Serve piping hot with white rice.

Variations and tips

Using what's easy to find. Use drained canned beans, added directly at step 4 with 15 minutes of cooking.

More ideas

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Original Ecomely recipe.