Inspired by our trip to Portugal, you can use any white fish or shellfish in this delicious dish
Any variation of shellfish/fish you desire, for example:
Fresh langoustines, peeled and deveined
Any white fish
3 tbsp olive oil
2 cloves garlic chopped
2 medium onions
sliced 1 green pepper, 1 red both sliced
1 can tomatoes
1 bay leaf
1 glass white wine
1 lemon, cut into wedges, for serving
Start by heating the olive oil in the Cataplana or wok, add the garlic, onions and bay leaf.
Fry 2 mins and add the peppers and some coriander stalks.
Fry for another 3 or 4 mins and add the tomatoes.
Add the wine and simmer for about 10 mins.
Finally add your shellfish or fish. Cover and cook for about 15/20 mins in low/medium heat (the cooking time may vary depending on which kind of seafood you are using).
Once seafood is cooked through, carefully remove the lid.
Check seasoning and add a handful of chopped coriander.
Serve with rice or crusty bread.