Open the rolls, scoop out the insides and reserve. Place the rolls in the oven for the crusts to dry. Cut the vegetables into thin strips and slice the onions. Sauté the onions in hot olive oil with the chopped garlic and a bay leaf. Add the vegetables and the tomato, and sweat them a little. Season with salt and pepper and a little piripiri (hot chilli sauce). Stir in the bread taken from the rolls, previously soaked in water and then squeezed out. Mix the prawns and the frog-fish and cook a little longer. Fill the rolls with this mixture.

Wine (suggestion):

Accompany these prawns with a white Vinho Verde from the Paiva sub-region, where the Arinto, Avesso, Loureiro and Trajadura grape varieties are combined to produce a white wine with a youthful aroma and light, fresh taste.