FRIJE

Instructions

• 1.   Slice two large onions, 3 cloves of garlic, and one red bell pepper. Sauté them in olive oil (don't be shy with the oil, you need about a centimeter at the bottom) in a wok and set aside.
• 2.   Cut the fish into small pieces. Poach it in court-bouillon (or with a regular bouillon cube, it won't make a big difference in the end).
• 3.   Shell the shrimp and cut them into one-centimeter pieces.
• 4.   Sauté the fish and shrimp in the wok, then add back the onions, garlic, and bell pepper. Next, add the red beans with their juice, peeled and crushed tomatoes, diced carrots, and wine. Season with salt, pepper, and add Tabasco sauce according to taste.
• 5.   Let it simmer over medium heat for at least two hours, making sure it gradually reduces and stirring regularly.
• 6.   If the dish reduces too quickly, add water and wine (taste to decide).
• 7.   Note that it's even better when cooked and reheated multiple times, like cassoulet.

Nutritional information *