Portuguese Fish Stew – Cataplana

Preparation:

1. Wash the fish in cold water, dry them and cut into cubes approx. 3 cm in size. Remove the shell from the shrimp, score lightly on the upper, curved side with a sharp knife and remove the intestines. Wash cold, dry off. Have everything ready.
2. Peel the onion and cut into small cubes. Skin the garlic, finely chop. Wash the peppers, dry them, cut in half, remove the seeds and cut into 1.5 cm pieces. Peel the carrot and cut into 1 cm cubes. Wash the chilli, dry, cut in half, remove the seeds and chop finely. Wash parsley, spin dry, chop finely. Squeeze the lemon.
3. Peel the potatoes, quarter them lengthways, keep them ready in cold water.

Preparation:

1. In a larger pan (customary in the country is a cast iron or special pot with a lid) fry onion, garlic, chilli and carrot cubes in the olive oil. When they are translucent and have occasionally taken on color, add the pepper cubes and fry them briefly. Then add the tomatoes and the juice and press them apart with a fork. Pour on the wine, stock and lemon juice. Salt, pepper and add sugar to taste. Then let everything simmer gently for about 5 minutes over medium heat.
2. Meanwhile, boil the potatoes in salted water. When they are done, drain them, let them steam out well, add the butter and 2 tablespoons of parsley and toss them thoroughly. Keep warm.
3. After the 5 minutes, place the cod and redfish cubes and prawns in the stock so that they are covered. Since the cold fish cools the brew down a bit, give everything a little more heat, let it boil briefly, but then immediately switch the temperature to the lowest level. Pull the pan off the stove for a moment until it has cooled down and only now add the salmon cubes (then they will stay juicy) in the brew. Then pull the pan back onto the plate and only let the fish sit in it for about 10 minutes.
4. Before serving, sprinkle in the remaining parsley and fold in carefully. If necessary, season again to taste and season.
5. You can serve the potatoes as a side dish, but you can also add them directly to the fish stew. Then, however, you should rather cut them into cubes and not swirl them. Actually, mussels also belong in the stew …….. Since I don’t like them that much, I left them out …..; – (((But everyone can decide for themselves, as can the fish -Sorts and the amount. The brew also allows larger amounts of fish.
6. This is an airy, light dish with little preparation, which goes well in the summer, but is also suitable for winter – with a sufficient side dish. ….. ‘n good’n ………….