Cataplana Sciliana INGREDIENTS (Serves 4-6) 1 Kg fresh mussels Piece Halibut,Piece Monkfish 6 small Squid (cleaned) 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 oatmeal or porridge oats and stir. Leave the mussels for at least 30 minutes or longer (the longer the better) as this lets the mussels flush themselves with the salt water and the oatmeal.***** 2) Take the fish, I usually buy what ever the fishmonger has on offer halibut tails etcand fillet if necessary. Cut the fish and squid into small pieces and place the fish in a saucepan with a little amount of water ( you can 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)Add tin of chopped tomatoes and the fish stock to the cataplana and stir.Sprinkle rice into cataplana, stir and close lid and cook on medium heat for 10 minutes 6)Rinse drain and clean mussels discarding any that are open or with broken shells 7)Open cataplana stir and add fish and coriander and basil (fresh, dried or gel) and stir a little white wine can be added if required again return to heat for 8-10 minutes 9)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 ;

Send us your tips and recipes