Cataplana de Peixe – Algarve fish stew

Instructions

1. Step 1

   Rinse the clams a few times in cold water to remove any grains of sand, then place in a large bowl of water, add a good pinch of salt and leave to stand for 40 minutes. This will remove the sand and grains of sand from the clams. Leave to drain.

2. Step 2

   Gut the fish, clean and remove any scales, then cut into small pieces and season with salt.

3. Step 3

   Prepare a large bowl of ice water. Bring a large pan of water to the boil. Score the top of the tomatoes crosswise with a sharp knife. Once the water is boiling, carefully add the tomatoes and blanch for 30 seconds, then remove with a slotted spoon into the iced water and leave to cool.

4. Step 4

   As soon as they have cooled, peel off the skin, cut the tomatoes in half and remove the seeds, then cut the flesh into small pieces.

5. Step 5

   Place half of the onions, peppers, garlic, chillies and tomatoes in a bowl. Season with a pinch of salt, then pour over half of the olive oil.

6. Step 6

   Arrange the fish and clams on top, then crush the bay leaves over the top.

7. Step 7

   Cover with the remaining onions, parsley, paprika, garlic and tomatoes and pour over the brandy and white wine. Arrange the prawns in a single layer on top, then add a layer of ham and chorizo. Cover the cataplana with the lid and cook for 20 minutes over a medium heat.

8. Step 8

   Remove the pan from the heat and leave to rest for 10 minutes.

9. Step 9

   In the meantime, place the potatoes in a large pan of cold water, season with salt and cook over a medium heat for 15 to 20 minutes until soft.

10. Step 10

    Drain them.

11. Step 11

    Serve the boiled potatoes with the fish stew.