Cataplana

Ingredients:

For the base:

3 tbsp olive oil

1 onion, minced

2 cloves garlic, minced

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

3 ripe tomatoes, peeled and crushed (or a can of crushed tomatoes)

½ glass dry white wine

1 bay leaf

1 tsp sweet paprika

½ tsp Espelette pepper (optional)

Salt and pepper, to taste

For the seafood:

300g raw shrimp, peeled

300g mussels, cleaned

300g cockles, cleaned

200g squid, sliced ​​

300g firm white fish fillets (such as cod or codfish), cut into pieces

For the garnish:

2 tbsp fresh coriander or parsley, chopped

1 lemon, cut into wedges

Instructions:

Prepare the Cataplana Base:

Heat the olive oil in a cataplana (or large casserole dish with a tight-fitting lid) over medium heat. Sauté the onion, garlic, and peppers for 5 minutes until tender.

Add the crushed tomatoes, white wine, bay leaf, paprika, and Espelette pepper. Season with salt and pepper. Simmer over low heat for 10 minutes.

Add the Seafood:

Arrange the pieces of white fish, squid, and shrimp on the vegetable base.

Add the mussels and cockles on top.

Stew:

Close the cataplana tightly with its lid (or cover your casserole dish tightly).

Simmer over medium heat for 10-12 minutes, until the seafood is open and cooked through. Shake the cataplana lightly halfway through cooking to distribute the flavors.

Serve:

Open the cataplana at the table for a spectacular effect! Garnish with fresh cilantro or parsley, and serve with lemon wedges.

Serve with fresh bread, rice, or steamed potatoes to enjoy the delicious broth.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4-6