Preparation

Season the fish with salt.
Place the olive oil, the crushed garlic, the sliced ​​onion and the peeled and diced tomatoes in the cataplana. Cook and cook until the onion is tender, but not fully cooked.

Arrange the fish on top. Add a sprig of parsley and fresh coriander. Cook for 5 minutes and then add the clams and mussels.
In principle, the cataplana will create sauce with water from the fish and all the ingredients, but if you want to increase the amount of sauce, add a little white wine.
At the end, remove the bay leaves and the scent branch and sprinkle with chopped fresh coriander.
Serve with boiled potatoes.

Ingredients

  • 500 gr of grouper loins already arranged and without bones
  • 300 gr of good quality clams
  • 6 half shelled mussels
  • 3 very ripe tomatoes
  • 2 large onion
  • 4 cloves of garlic
  • 1 chilli pepper
  • Parsley
  • Coriander
  • 2 tablespoons of olive oil
  • salt