Algarve Cataplana de Marisco

Ingredients

• •Clams
• •Shrimp
• •Mussels
• •White fish
• •Tomato
• •Onion
• •Garlic
• •Bell pepper
• •White wine
• •Olive oil
• •Paprika
• •Bay leaf
• •Parsley

Steps

1. 1Heat olive oil in a wide pan over medium heat and sauté chopped onion and garlic for about five minutes, until softened and translucent.
2. 2Add sliced bell pepper and cook for another three minutes, until it begins to soften slightly.
3. 3Stir in chopped tomato, a pinch of paprika, and a bay leaf, and cook for about eight minutes, until the tomato breaks down into a thick base.
4. 4Pour in white wine and let it bubble for two minutes to cook off the sharp alcohol smell.
5. 5Nestle chunks of white fish into the sauce first, since they need the longest cooking time, and simmer gently for four minutes.
6. 6Add the clams and mussels, cover the pan tightly, and cook for about five minutes, until the shells begin to open.
7. 7Scatter the shrimp over the top, cover again, and cook for three more minutes, until the shrimp turn pink and any remaining shells have opened fully.
8. 8Discard any shellfish that have not opened, then season the broth with salt and pepper to taste.
9. 9Sprinkle with chopped parsley and serve straight from the pan with crusty bread for soaking up the broth.