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Catapalana takes its name from a traditional Portuguese dish. Each region has uses a variation of ingredients, however the base of tomatoes, onions, wine and herbs always remains the same.

The following recipe, influenced by the Western Algarve style provides a great tasting evening meal, perfect for 'alfresco dining'.


24cm Le Creuset Round

French Oven

2 tbsp oil

100g bacon or pancetta

100g chorizo sausage

1 large onion chopped

3 cloves garlic chopped

2 x 400g cans chopped tomatoes in juice

250ml of dry white wine

1 bay leaf

A pinch of dried chilli flakes

tsp salt

450g red skinned potatoes

1 large green capsicum deseeded and chopped

400g white fish (monkfish,

bass or mullet) cut into large chunks

500g of uncooked shelled mussels

175g prepared raw king

prawns cut into bite size pieces

2 t chopped fresh parsley to serve


Heat the oil in the Le Creuset

Round French Oven over a low to medium heat. Add the bacon/ pancetta and chorizo sausage.

Allow to cook for 2-3 minutes or until the bacon/ pancetta begins to brown.

Remove from the Round French Oven and place into asmall bowl.

Add the garlic and onions tothe oil in the Round French Oven and cook until the onionsare soft.

Add the tomatoes, wine, bayleaf, salt and chilli flakes.

Bring to a simmer then reduce the heat and continue to cookon a low heat setting for 15minutes uncovered.

Peel and dice the potatoes and add to the tomato sauce,along with the chopped capsicum, cooked bacon/pancetta and chorizo.

Stir well, cover and continue to cook for 15 minutes.

After this time the potatoshould be tender but not soft.

Add the chunks of fish, shelledmussels and the prawns intothe slow simmering sauce andcover.

Continue cooking for 15minutes.

do not lift the lid during this time.

Turn the heat off and allow to stand with the lid on for 5 minutes.

Gently stir the contents of the casserole, take care not to break up the fish, and discard any unopened mussels.


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