Algarve seafood cataplana

Ingredients

• 500 g raw prawns
• 500 g live purged clams
• 400 g cleaned live mussels
• 2 ripe tomatoes
• 1 onion
• 1 red pepper
• 3 garlic cloves
• 70 ml olive oil
• 100 ml white wine
• 1 bay leaf
• Fresh coriander to taste

Step-by-step method

1. Clean and inspect shellfish; discard cracked shells and live bivalves that do not close when tapped.
2. In a cataplana or covered pot, soften sliced onion, garlic and pepper in olive oil.
3. Add chopped tomato, bay leaf and white wine. Cook for 8–10 minutes.
4. Add prawns, clams and mussels. Cover until prawns are opaque and all edible shellfish have opened.
5. Discard any unopened shellfish, scatter with coriander and serve immediately with bread.