Wok of shrimps and fishes in the Pastis Henri Bardouin

Wok of shrimps and fishes in the Pastis Henri Bardouin

For 2 people


• 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


• 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.

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