This is the typical “Cataplana Algarvia”, one of the many cataplana dishes in the Algarve. It’s not hard to make at all, but it requires very fresh fish for the best experience.
Cataplana Ingredients
- 200g of Lophius/Monkfish
- 200g of Grouper fish
- 200g of Porgy fish
- 150g of prawns
- 150g of clams
- 2 onions
- 2 tomatoes
- 1 green bell pepper
- 2 garlic cloves
- 2 dl of olive oil
- 1 dl of white wine
- 0,5 dl of brandy or cognac
- 100g of Dry-cured ham (prosciutto)
- 100g of chorizo
- 1 bay leaf
- 1 bunch of parsley
- salt
- piri-piri
The Cataplana Dish
Season the fish with salt.
In a cataplana, gather the onions cut to slices and the peppers cut in stripes. Drizzle with olive oil.
Add the fish and season with white wine and brandy or cognac and cover it with remaining onions and peppers.
Add 2 peeled tomatoes without seeds cut to thin slices followed by the shredded garlic and bay leaf.
Add the parsley and garnish with the dry-cured ham, prawns and clams.
Cook it for 15 min in medium fire. Eat with fresh bread