Wok of shrimps and fishes in the Pastis Henri Bardouin

For 2 people

Ingredients

• 1/2 coffee spoon of paprika

• 1/2 coffee spoon of Espelette chili

• 1/4 of a boot of flat-leaved parsley

• 1 clove of garlic

• 1 green pod of cardamom

• 2 stalks or 1 coffee spoon of thyme

• 1 bay leaf

• 1 soup spoon of olive oil

• 1 cm of freshly peeled and chopped ginger

• 2 freshly cut tomatoes in small dice

• 1 slice of pineapple in small cube care of which you will have taken of removing the skin.

• 1 tour(tower,ballot) of mill of pepper

• Salt

• 8 cooked shrimps

• 100gr of white fish filet (hake, whiting, cod)

• 2 slices of coppa in strips

• 8 very fine asparaguses cut in two

• 80 gr of basmati rice or bulgur

• a Little butter

• A line of Pastis Henri Bardouin

Preparation

• Peel shrimps and cut the fish filet in cube of 2cm. Reserve

• Prepare the pilau rice by getting back it in a little melted butter and some salt. For a glass of rice, add two glasses of water. Cooking over medium heat during a quarter of an hour.

• Get back quickly the clove of garlic and the ginger with the thyme, the chopped parsley, the paprika, the seeds of the pod of cardamom, a bay leaf and the Espelette chili in a soup spoon of olive oil.

• Add the pieces of tomato, the pineapple and asparaguses. Let cook 5 minutes.

• Pay a net of Pastis Henri Bardouin. Move slowly.

• Add shrimps, fish filet and strips of coppa

• Let cook over medium heat hanging 10/15 minutes.

• When the rice is cooked, to incorporate it into the mixture and let cook another 5 minutes.

Related products

Pastis Henri Bardouin

70 cl - 45°

Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.

Only available in France

See the product

Wok of shrimps and fishes in the Pastis Henri Bardouin

Ingredients

Preparation

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