Cataplana Pescador INGREDIENTS (Serves 4-6) 1 Kg fresh mussels 1 Large Lobster Tail (or equivalent) 500gm Fresh Haddock 500gm Monkfish 250gm Calamaris ( squid rings) 250gm raw unpeeled prawns 2 cloves Garlic 1 Onion medium 400g tin chopped tomatoes 2 cups of rice Parsley,Basil,Corriander THE METHOD 1)Rinse the mussels in cold water and remove any visible beards etc.Place the mussels in a large container with fresh cold water and some table salt and a handful of bran, oatmeal or porridge oats and stir. Leave the mussels for at least 30 minutes or longer (the longer the better preferably)) as this lets the mussels flush themselves with the salt water and the oatmeal.***** 2)Take the fish, remove skin and fillet if necessary. Cut the fish into small pieces and place the fish, calamaris lobster tail and prawns in a saucepan and cover with water add a fish or seafood stock cube ( you can also add some white wine if you wish) and bring to the boil. Turn off the heat and leave to rest. 3)Peel and chop garlic and onion and place in the base of the cataplana with a little oil and cook until softened and lightly browned. 4) Drain the fish, keep the water as this will be used as stock 5)Remove the shell from the Lobster tail using a sharp knife or pair of scissors and cut the lobster tail in small chunks 6)Add tin of chopped tomatoes, the fish, lobster, calamaris, prawns and the fish stock to the cataplana and stir. Sprinkle rice, coriander and basil (fresh, dried or gel) into cataplana, stir and close lid and cook on medium heat for 10 minutes 7)Rinse drain and clean mussels discarding any that are open or with broken shells 8)Add mussels to cataplana and sprinkle with chopped parsley Close cataplana and cook for a further 4-6 minutes 10)Serve cataplana direct to table and open at the table and savour the experience ***** This will also work for clams, cockles etc and will help to get rid of grittiness in the shellfish This recipe is reproduced courtesy of Mike Moloney Find more Cataplana recipes at www.cataplanas.com;

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