NUTRITION

SERVINGS

INGREDIENTS

37 ml olive oil

140 g chorizo sausage

1 large onion

1 large red bell pepper

4 cloves garlic

1 tsp smoked paprika

1 whole bay leaf

400 g crushed tomatoes

120 ml dry white wine

120 ml fish stock

565 g white fish fillets

565 g large shrimp

500 g fresh clams

0.5 tsp sea salt

0.25 tsp black pepper

30 g fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large cataplana or heavy-bottomed pot over medium heat.

• 2

  Add the sliced chorizo and sauté for 3-4 minutes until the edges are golden and the flavorful oils are released.

• 3

  Stir in the sliced onion and red bell pepper, cooking until the vegetables are tender and translucent.

• 4

  Add the minced garlic, smoked paprika, and bay leaf, heating for one minute until the kitchen is filled with aroma.

• 5

  Pour in the crushed tomatoes, white wine, and fish stock, bringing the liquid to a steady simmer.

• 6

  Arrange the white fish pieces, shrimp, and cleaned clams on top of the sauce in an even layer.

• 7

  Secure the lid tightly and steam for 8 to 10 minutes until the fish is flaky and the clams have fully opened.

• 8

  Discard any unopened clams, season with sea salt and black pepper, and sprinkle with fresh cilantro before serving in shallow bowls.