Here is the recipe for the seafood cataplana, by Cyril Lignac (All in the kitchen, M6):
Preparation time: 10 minutes
Cooking time: 18 minutes
Ingredients for 4 persons
- 4 pieces of monkfish of 90g
- 8 raw pink prawns like prawns
- 200g of mussels
- 200g of clams
- 1 onion, peeled and minced
- 1 green bell pepper, washed, quartered, seeded, peeled and thinly sliced
- 1 red bell pepper, washed, quartered, seeded, peeled and thinly sliced
- 3 potatoes, peeled
- 200g tomato sauce
- 2 tbsp. chopped parsley
- 2 tomatoes, washed
- 10cl of white wine
- Olive oil
- Frying oil
- Fine salt
In the cataplana or the baking dish with a suitable lid, pour a dash of olive oil, place the chopped onion, mix, add the green pepper then the red pepper, mix again without breaking the vegetables. Cut 2 potatoes into large slices, place them on the mixture, add the pieces of monkfish and pour in the white wine, let reduce slightly. Add the tomato sauce and the chopped parsley on top, close with the lid, cook for 10 minutes.
Cut the tomatoes into pieces, add them to the mixture and close. Let finish cooking.
Shell and core the shrimp. Place them on the rest of the cooking ingredients.
Also add the mussels and clams, close the lid and cook for 5 minutes.
Using the mandolin, cut the potatoes into thin slices, then cut with a knife thin sticks like French fries what are called straw potatoes. Immerse them in water to rinse them off of their starch. Place them on a clean cloth then fry them at 190 ° C. Drain them on absorbent paper and lightly salt them.
When ready to serve, remove the lid, place the straw potatoes en masse on one side.
Also to discover: Cyril Lignac unveils his chocolate cake recipe and makes us melt