Cataplana de Pescador

Ingredients

• 2 tablespoons olive oil

• 2 ounces butter

• 2 medium onions chopped

• 2 cloves garlic, crushed

• 2 pounds clean and rinsed clams

• 2 pounds monk fish fillets, cut into chunks

• 2 large swordfish steaks, cut into strips

• 8 Tiger prawns in their shells

• 3 ½ ounces spiced sausage, chopped

• 4 tomatoes, peeled, seeded and chopped

• Salt and pepper to taste

• 2 fresh piri-piri chiles, minced (substitute serrano or fresh piquin)

• 1 tablespoon paprika

• 1/2 tablespoon flour

• 3 tablespoons dry white wine

• 1 tablespoon wine vinegar

• 1 sprig parsley, minced

• 1 lemon, halved

Instructions

In a large skillet, heat the olive oil and sauté the onion and garlic until lightly browned. Place half the onion and garlic on the bottom of a large casserole dish with a tight fitting cover. Add half the clams, half the fish, half the prawns, half the spicy sausage, and half the tomatoes. Season with half the salt and pepper, piri-piri, and paprika. Repeat with a second layer.

Mix the flour with the wine and vinegar and pour over the layers. Put the cover on tightly and cook at a slow simmer for 10 to 15 minutes. Sprinkle with parsley and a squeeze of lemon juice and serve with warm crusty bread and butter.