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Seafood and fish 'cataplana'
by
Gerhard Pölzl,
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- 225g fresh clams
- 200g raw tiger prawns
- 200g grouper fillet
- 200g monkfish tails
- 130ml white wine
Place all ingredients in the the cataplana. Place over low/medium heat, cover and let cook for 8 to 10 minutes – until the steam opens the clams.
Serve immediately with steamed rice or new potatoes.
Accompany with a glass of cool Portuguese white wine!(You can use a steel pan if you do not have a cataplana)
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