Cataplana

Ingredients for 4 servings:

• 4 portions of monkfish, swordfish, salmon, and redfish (variable)
• 1 squid (Cepia), cut into strips
• 4 crabs (tiger crabs)
• 8 mussels, green or blue mussels
• 1 onion(s) (vegetable onion), halved
• 4 cloves garlic, finely chopped
• 1 pepper(s), red, cut into strips
• 1 large beef tomato(s), diced
• 125 ml tomato(s), strained
• 1 bunch parsley (flat-leaf parsley), chopped
• sprig(s) of coriander, chopped
• 2 tbsp olive oil
• 1 jar white wine
• 1 shot of beer
• 1 tbsp paprika powder, mild
• salt and pepper
• 8 small jacket potatoes
• ½ flatbread(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Portuguese fish stew

Pour the olive oil into a wide casserole dish, then add half each of the onion slices and pepper strips, then half each of the diced tomatoes, fish cubes, cuttlefish strips, and passata. Season with salt, pepper, and paprika. Sprinkle with half the parsley, garlic, and coriander. Add another layer of these ingredients and seasoning. Pour in the beer and wine. Place the prawns, tiger crab, and mussels on top. Cover tightly and bring to a boil over high heat, then simmer for another 8-10 minutes. Toss the potatoes in a pan with a little olive oil until golden brown. Season with salt, pepper, and paprika. Briefly bake the flatbread. Serve the cataplana in the pot with the potatoes and the sliced ​​flatbread. Serve with Portuguese Vinho Verde, either mild and smooth or dry.