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🐟
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥580kcal
💪36gProtein
🌾45gCarbs
🥑22gFat
🌿10gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🦐 Shellfish

Conch and Bean Stew

How to order / say it
Say it Feijoada de Búzios — [Fei-jo-ah-dah deh Boo-zee-oosh]
Order I'd like the conch and bean stew, please.
Locally Gostaria da feijoada de búzios, por favor.
Say locally

Hearty and savory stew of conch with white beans.

Why try it?

This dish showcases the resourcefulness of Faro's culinary heritage, using local shellfish to create a nourishing stew. It's a testament to the blend of land and sea flavors defining Portuguese coastal cuisine.

How it tastes

The stew is robust and savory, with tender pieces of conch that are subtly sweet and chewy, combined with creamy beans and a rich, flavorful broth infused with garlic and bay leaves.

Origin & History — first documented: 1750

Originating in the 18th century as a peasant dish, feijoada de búzios harnessed the bounty of the Algarve coast. It became a staple, particularly in coastal areas, due to the easy availability of shellfish.

Recipe

Ingredients

  • 🦐 400 g conch
  • 🫘 300 g white beans
  • 🫒 50 ml olive oil
  • 🧄 1 onion
  • 🧄 3 cloves garlic
  • 🌿 2 bay leaves
  • 🧂 2 tsp paprika

Method

  1. 1 Soak the white beans overnight and drain.
  2. 2 Sauté chopped onion and garlic in olive oil until translucent.
  3. 3 Add conch, beans, bay leaves, and paprika; cover with water.
  4. 4 Simmer for 1-1.5 hours until conch is tender, adjusting seasoning as needed.

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All Europe recipes — Portugal — Faro — Conch and Bean Stew
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