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
shrimps, peeled and cleaned 1.2 kg
extra virgin olive oil 40 ml
red onion 1 pcs
cloves garlic, finely chopped 1 pcs
tomato puree 20 g
dried chili flakes 1 g
frozen peas 300 g
basmati rice 150 g
baby corn 300 g
idaho russet potato 500 g
salt 3 g
soft cream cheese 200 g
oregano leaves 1 g
quail eggs 8 pcs

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cu, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, Kyselina listová

Nutritional value of one portion Value
Energy 379.5 kJ
Carbohydrate 35.5 g
Fat 8.7 g
Protein 35.1 g
Water 0 g

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 finely chopped small red 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

GN container Stainless steel full