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Ingredients

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OCTOPUS

  • Octopus 500.0 g
  • salted cod 500.0 g
  • Extra virgin olive oil 500.0 ml
  • Garlic 25.0 g
  • mix of tomato, red and green 750.0 g
  • pepper, onion and garlic
  • grouper 500.0 g
  • corn semolina 500.0 g
  • Knorr Professional Citrus Fresh Liquid Seasoning+ 250 ml water 50.0 g
  • Coriander 25.0 g
  • Wine, white 50.0 ml

Check out different cooking techniques in this octopus, cod and grouper recipe

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Preparation

  1. OCTOPUS

    • Boil the octopus in seasoned water and fish bouillon until tender.
  2. COD

    • Cook the cod in olive oil (confit), with garlic pieces at 100°C for 20 minutes.
  3. GROUPER

    • Cut the green and red peppers, onion, garlic and tomato in pieces.
    • Add some olive oil and steam the grouper.
    • When cooked, reduce the vegetables, then purée
  4. CORN SEMOLINA

    • Heat olive oil (using oil for the confit).
    • Add chopped garlic and part of the coriander.
    • Add the corn semolina and some of the fish bouillon
    • Cook slowly while gradually adding bouillon until the mixture begins to thicken – around 20 minutes.
    • Sprinkle with fresh chopped coriander and serve.
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