Preparation

Season the Monkfish and Shrimp with Salt.

Cut 3 onions into very thin slices.

Cut the Tomato into small pieces, using the juice of the same for the cataplana, cut the garlic and the bacon.

Place a drizzle of olive oil on the bottom of the cataplana. Place the previously cut ingredients and place in the cataplana.

Season everything with Piri-Piri and Salt, 2 tablespoons of margarine, 4 thin slices of each green pepper and red pepper, sprinkle with white wine and a little gin, cover and cook the stew.

Meanwhile, in a container with water, salt and piri-piri, put it on the fire and let it boil, then put the lobster and let it cook less than usual (10 to 15 minutes).

Then remove the Lobster and cut it into pieces.

Do not let the stew dry, adding more margarine and white wine.

After 15 to 20 minutes sautéing, with the onion very soft, put the monkfish, prawns and lobster in the cataplana and mix everything, covering the cataplana again.

8-10 minutes later, place the Clams with the coriander, sprinkle everything with Gin, cover the cataplana and wait until the clams open with steam.

Sprinkle with chopped coriander and serve hot. Enjoy your food!

Ingredients

  • 400 gr monkfish
  • 400 gr clams
  • 8 un peeled medium shrimp without clean casing
  • 1 un lobster 600 to 800 grams
  • 2 strips green pepper
  • 2 strips red pepper
  • 1 un ripe tomato or canned tomato
  • 3 un large onions
  • 3 cloves garlic
  • q.b. coriander
  • q.b. olive oil
  • q.b. vegetable margarine
  • q.b. White wine
  • q.b. gin
  • 2 strips of sliced ​​bacon
  • q.b. salt
  • q.b. piri-piri