Preparation

In a cataplana, add half of the onions and peppers. Add the potatoes, sliced ​​very thinly, the garlic and drizzle with the olive oil. Add the monkfish and snapper and season with wine and salt to taste. Cover with remaining onions and peppers. Add the tomato, cut very thin. Add the bay leaf and parsley. Finally, garnish with ham, shrimp and clams. Bring the cataplana to the heat for 15 minutes.

Ingredients

  • 1 bay leaf
  • 1 bunch of parsley
  • 100 g sliced ​​onion
  • 100 ml of olive oil
  • 150 g of clams
  • 150 g of peeled raw shrimp
  • 150 g ripe tomato (skinless and seeded)
  • 200 g of potatoes
  • 200 g of monkfish loins
  • 200 g of clean, boneless sea bream
  • 3 crushed garlic cloves
  • 40 g of green peppers in strips
  • 50 g of ham soaked in cold water
  • 50 ml of white wine
  • piripiri and salt q.s.