Recipe detail

Fish Prawn stew

13.8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Other

Program steps

  • Preheating:
  • 100 °C

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1
Steaming
time icon Termination by time
time icon 00:15 hh:mm
probe icon 100 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
white prawns, cleaned and heads reserved 1.2 kg
evoo 40 ml
small red onion, finely chopped 1 pcs
garlic clove, finely chopped 1 pcs
concentrated tomato paste 20 g
flaked chilli 1 g
peas 300 g
long grain rice 150 g
baby corn, halved with a diagonal cut, steamed and chilled 300 g
Idaho russet potato 500 g
salt 3 g
queso blanco or creamy cow milk cheese 200 g
oregano leaves 1 g
quail eggs 8 pcs

Directions

1. In a pot, cover the prawn heads in 1.3l of water, or enough to cover. Bring to a simmer for 15 minutes. Purée and strain. Reserve 1l of the stock 2. In a skillet, soften the onion and garlic in evoo and stir in the chili and tomato paste 3. Set the oven on steam at 100°C 4. In an ovenproof dish, combine the onion sofritto with the shrimp stock, add in the peas, rice and corn chunks 5. Steam for 15 minutes 6. Add the potatoes and salt. Keep going until the rice is cooked and the potatoes tender 7. While the dish is still piping hot, stir in the raw shrimp and allow it to cook with the soup’s latent heat 8. Add in the eggs and stir delicately so that they don’t break 9. Finish by stirring in the cheese and oregano leaves 10. If the eggs or shrimp remain uncooked, give it a couple more minutes of heat in the oven until you’re happy with the result

Recommended accessories

GN container Stainless steel full