Ingredients for a Cataplana (serves about 4 people)

• 1 can of grilled cod
• 1 can of octopus
• 1 can of sole
• 1 can of sea bream
• 1 can of shrimp à la guilho
• 1 can of natural whelks
• 1 can of sardines in tomato sauce
• 1 can of sea bass
• 1 can of squid in stew
• 3 cherry tomatoes
• 2 small green bell peppers
• 1 onion
• 1 shallot
• 3 garlic cloves
• Zest of half a lemon
• 1 1/4 cups tomato pulp
• 2/3 cup white wine
• 3/4 cup + 1 tablespoon vegetable broth
• Fresh cilantro or parsley leaves
• 3 bay leaves
• Piri-piri to taste
• Extra virgin olive oil, salt, and pepper to taste

Preparation

In a cataplana*, sauté the finely chopped garlic, onion, shallot, and parsley in three tablespoons of extra virgin olive oil. Add the bay leaves, salt, pepper, and lemon zest. When the onion is slightly golden, add the wine and let it evaporate. Add the seeded and sliced bell peppers, piri-piri, chopped cherry tomatoes, tomato pulp, and vegetable broth. Cook over low heat for about ten minutes.

Drain the fish, add them to the broth, and cook over low heat for another ten minutes (add more broth if necessary), stirring occasionally.

Serve the cataplana hot, garnished with parsley and cilantro leaves, accompanied by boiled potatoes.

*an item of cookware used to prepare Portuguese seafood dishes.