Seafood and fish 'cataplana'

by Gerhard Pölzl,

  • 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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