Cataplana

Summary

Ingredients

• 4 port. Monkfish, swordfish, salmon and redfish (variable)
• 1 octopus (sepia), cut into strips
• 4 crabs (tiger crabs)
• 8 mussel (s), green or mussels
• 1 onion (s) (vegetable onion), cut in half
• 4 cloves garlic, finely chopped
• 1 red pepper (s), cut into strips
• 1 large beefsteak tomato (s), diced
• 125 ml tomato (s), sieved
• 1 bunch parsley (leaf parsley), chopped
• Sprig (s) coriander, chopped
• 2 tablespoon olive oil
• 1 glass white wine
• 1 shot beer
• 1 tablespoon paprika powder, mild
• salt and pepper
• 8 small jacket potatoes
• 0.5 ½ flatbread (s)

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Instructions

1. Pour the olive oil into a wide saucepan, place half of the onion slices and the pepper strips on top, then half of the tomatoes, the fish cubes, the sepia strips and the tomatoes. Season with salt, pepper and paprika. Scatter half of the parsley, garlic and coriander on top. Above that, another layer of these ingredients, including spices. Pour the beer and wine. On top are the prawns, tiger crabs and mussels. With the lid tightly closed, bring to the boil briefly over high heat, then cook on low heat for another 8-10 minutes.
2. Pan the potatoes in a pan with a little olive oil until golden brown. Season with salt, pepper and paprika. Briefly bake the flatbread.
3. Bring the cataplana to the table in a saucepan, with the potatoes and the flatbread cut into strips. The Portuguese Vinho Verde also tastes good, either mildly tasty or dry.

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