Hake & Seafood Cataplana
Ingredients:
2 tbsp olive oil
1 large onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2 garlic cloves, finely chopped
2 bay leaves
1 tbsp sweet smoked paprika
1 tbsp tomato purée
400g can chopped tomatoes
1 tbsp white vinegar
200ml fish stock
200g new potatoes, halved
400g hake fillet, cut into chunks
200g raw king prawns, peeled and deveined
200g squid, cleaned and sliced
200g clams, cleaned
Handful of parsley, chopped
Lemon wedges, to serve
Directions:
Heat the olive oil in a large, deep pan over medium heat. Add the onion, red pepper, yellow pepper, garlic, and bay leaves. Cook, stirring occasionally, for about 10 minutes until the vegetables are softened.
Stir in the sweet smoked paprika and tomato purée, and cook for 1-2 minutes more.
Add the chopped tomatoes, white vinegar, and fish stock. Bring to a simmer.
Add the new potatoes to the pan, cover, and simmer for 15 minutes until the potatoes are tender.
Gently stir in the hake chunks, king prawns, and squid. Cook for another 5 minutes until the seafood is just cooked through.
Add the clams, cover the pan, and cook for another 3-4 minutes until the clams open (discard any that remain closed).
Sprinkle with chopped parsley and serve with lemon wedges.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Servings: 4
