Cataplana

Ingredients for 4 servings:

• 400 g fish (monkfish, swordfish, salmon and redfish or others)
• 1 squid(s), cut into strips
• 8 large prawns
• 4 crabs (tiger crabs)
• 8 mussels, green mussels or clams
• 1 onion(s) (vegetable onion), halved
• 4 garlic cloves, finely chopped
• 1 red pepper(s), cut into strips
• 1 large beef tomato(s), diced
• 125 ml tomato(s), pureed
• 1 bunch coriander greens, chopped
• 1 bunch parsley, flat, chopped
• 2 tbsp olive oil
• 1 jar white wine
• 1 shot of beer
• 1 tbsp paprika powder, mild
• salt and pepper
• 800 g potatoes, small
• ½ flatbread(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Portuguese fish stew

Dice the fish into bite-sized pieces. In a wide casserole dish, add the olive oil, half each of the onion slices and pepper strips, then half 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 pan with the potatoes and the sliced ​​flatbread. Serve with Portuguese Vinho Verde.