A vibrant and fresh seafood dish, made with a saucy base of tomatoes and peppers.
Ingredients
For the base:
- 2 large Onions diced
- 1 large ripe Tomato or 2 smaller ones peeled and cubed
- Peppers (yellow, green and red) to give colour and cut into julienne strips
- 50g Chorizo sausage
- 100ml olive oil
- 250ml white wine
- 1 Bay leaf
Fish and shellfish
- 8-10 Razor clams
- 200g Clams
- 200g Mussels
- 200g Cockles
- 200g Langoustines/Large Prawns
- 200g Monkfish (chopped into chunks, salted well - or any firm fish will work)
- 200g Grouper (chopped into chunks, salted well - or any firm fish will work)
- 4 tbs Coriander finely chopped
Method
- Heat oil in a large cataplana or saucepan with lid over medium-high heat.
- Add sausage and cook, stirring occasionally, 5 minutes or until lightly browned.
- Cut the onions, garlic & peppers into thin slices. Add the vegetables and allow to braise or until vegetables are tender, 6-7 minutes approx
- Once the vegetables are braised add half the chopped coriander, season with salt, Stir in tomatoes and wine and bring to a boil.
- Once the sauce has reduced, add the fish, clams, cockles and mussels. Mix well and close the lid & allow cook for 5-6 minutes
- Open and add razor clam and prawns again close the Cataplana pan and allow to cook for 4-5 minutes, checking the seasoning half way though.
- Once cooked scatter with the remaining coriander before serving.
- Serve at the table, with crusty bread to mop up the sauce.
