Preparation

Prepare the cataplana, starting by placing a good drizzle of olive oil in the base. On top distribute a layer of onions cut into thin slices and on top of another layer of potatoes, peeled, washed and also sliced. Chop the garlic very well and add. Distribute the fish and season with salt and pepper. Cut the peppers into strips after cleaning and spread them on the cataplana. Drizzle with white wine and again with olive oil. Spread some prawns and the peeled tomato undone on top. Repeat the process, adding a new layer of onions and another layer of potatoes. Season with salt, oil and before closing spread the coriander and the rest of the shrimp. Close the cataplana and heat it for about 45 minutes over low heat.

Ingredients

  • Monkfish slices 500 g
  • Shrimp kernels 300 g
  • Red pepper 1/2
  • Green pepper 1/2
  • Medium potatoes 4 to 5
  • 400 g peeled tomato
  • 2 large onions
  • 5 large garlic cloves
  • 1 sprig of coriander
  • Olive oil and white wine
  • Coarse salt and piri-piri.