Other

Ingredients

• 1 kg Fishes mixture (e.g. rays, monkfish, dogfish, European conger)
• 400 gr Clams
• 300 gr Shrimp
• 1 Onion
• 6 Potatoes
• 1 Green pepper
• 1 Red pepper
• 2 Tomatoes
• 20 gr Tomato puree
• 5 gr Paprika
• 2 Garlic cloves 
• 50 ml Olive Oil
• 1 Bay leaf
• Parsley
• Mint
• Salt
• Pepper
• 100 ml White wine

Preparation

Cut the fish into cubes of similar sizes. Cut the onions into half-moons, slice the potatoes and tomatoes, cut the peppers into thin slices and the garlic cloves into thick slices.

To prepare the cataplana, cover the base with a generous drizzle of olive oil, followed by the onion, garlics, chili pepper, bay leaf, tomato, peppers and potatoes (all in layers).

Add a bit of tomato puree and repeat the process. Season with salt and pepper, a bit of tomato puree and paprika.

Place the fish on top of the last layer and, on top of the fish, add the clams and the shrimp. Drizzle with white wine and finally with olive oil.

Cover and let cook at low-medium heat for 30 minutes.

Serve with freshly chopped herbs.

*Recipe provided by the Tourism and Hotel Business School of Lisbon