Page 111 - VDL_Living2013_web

vale do lobo LiVing 111

A Cataplana is a traditional Por-tuguese dish and is also the name of the pan it is cooked in, beauti-fully crafted in copper and lined with tin.

Preparation:

In the Cataplana make 3 layers with the onion, peppers & pota-toes. Add the bay leaf and garlic. Add monkfish, clams, mussels, prawns and crab. Place sliced tomato on top. Pour over white wine and olive oil and season. Finish with coriander. Cover and cook for 15min. Decorate with 2 or 3 cooked prawns just before serving and an extra sprinkling of coriander.

Cataplana by Sandbanks

Serves 2-3

Ingredients:

• 2 tomatoes (sliced) • 1 onion (sliced) • 1 red pepper (sliced) • 1 green pepper (sliced) • 4 cloves garlic (finely chopped) • 2 potatoes (sliced) • 2 bay leaves • 100ml white wine • 50ml olive oil

• Small bunch coriander (roughly chopped)

• 400g monkfish (diced) • 200g clams • 100g mussels

• 12 medium sized Prawns (+ 2 or 3 cooked prawns for decoration) • 700g crab meat (optional)