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Seafood Fritatta
Ingredients
A savory dish traditionally baked in an earthenware platter. The top
layer of a Frigideira is always a layer of beaten eggs. In southern
Brazil these dishes are called fritada.- 3/4 cup Coconut milk (see recipe)
- 1 pound Seafood - crabmeat, shrimp, fish or a combination
- 2 tablespoon Lime juice
- 1 teaspoon Salt
- 1 large Onion, chopped
- 2 Tomatoes, seeded and chopped
- 2 sprigs Fresh coriander, minced
- 1 clove Garlic, minced
- 2 tablespoons Olive oil
- Salt and pepper to taste
- 4 eggs, well beaten
Instructions
- Prepare the coconut milk. Season seafood with lime juice and salt.
Marinate briefly before gently sauteing until cooked. Chop about half
the seafood in a food processor. Reserve the remaining.
- Heat
oil in a saute pan. Add onion, tomato, coriander, garlic, and chopped
seafood. Saute until the onions are translucent. Add coconut milk and
adjust seasonings. Cover, continue cooking on low heat for 10 minutes.
- Beat the eggs. Combine about 2/3 of the egg with the cooked mixture and
reserved seafood. Pour into an oven proof baking dish (glass pie pans
work well if a Frigideira casserole is not available). Top with the
remaining beaten egg.
- Place into a 375 degree oven and bake about 15 minutes, until set.
Serve hot accompanied with farofa.
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