INGREDIENTS
100 Gr prawns 60/80
1 small lobster
100 Gr clams
200 Gr monkfish fillet
Fish stock
400 Gr sliced potatoes
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 garlic cloves
1 bay leaf
2 onions
2 ripe tomatoes
1 dl white wine
QB olive oil
Coriander
HOW TO PREPARE
Peel the prawns, wash the clams, open the lobster and remove the intestines. Dice the monkfish. Cut the onion and peppers into strips, chop the garlic and cut the tomatoes into cubes.
Heat the olive oil in the cataplana and add the chopped garlic, onions, peppers and tomatoes. Cool with white wine and add a little fish stock.
Bring to the boil and add the sliced potatoes.
Cover the cataplana and bring to the boil. Finally, add the shellfish and cover again until cooked through. Then sprinkle with chopped fresh coriander. Serve immediately.
