Ingredients: . 2 ripe tomatoes . 2 garlic cloves . 1 medium onion . 1 dl of olive oil . 1 tablespoon of tomato pulp . 1 dl of white wine . 1 bay leaf . 1 strip of green pepper . 300 gr. elbow mass . 800 gr. monkfish cubes . 4 seafood sticks . 1/2 fish/seafood bouillon cube . 1 sprig of coriander . salt to taste . ground black pepper q.s. . piri-piri q.b. . 0.5 L of water Preparation: Start by sautéing it in a pan with olive oil, finely chopped tomato, cleaned of skins and seeds, bay leaf, finely chopped onion and garlic, tomato paste, bell pepper and a little bit of chopped coriander. Let it simmer for about 5 minutes. Add the white wine, let it cook a little more for the alcohol to evaporate. Add the water, the fish/seafood cube stock and season with salt and ground black pepper to taste. When the water starts to boil, add the pasta. After 5 minutes, add the monkfish and a little piri-piri. Let it cook for another 5 minutes and then add the cubed delicacies from the sea. The water may or may not be enough, so it's up to you to add more or not. Let it cook for another 2 or 3 minutes and serve with chopped fresh coriander. Source and Rights: http://jacomias.blogspot.com/2014/08/massinha-de-tamboril-4-pessoas.html
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