The Tivoli Carvoeiro Algarve Resort in Portugal recently underwent an extensive five month remodeling project. It boasts a new luxury standard in the region with its 248 bedrooms and suites. The hotel has exquisite views due to its location overlooking the Atlantic Ocean on the Vale Covo cliff side.
Chef Bruno Augusto of the resort’s wonderful restaurant has shared his Seafood Cataplana recipe with us today.
Ingredients
300 gr Red porgy (White fish)
300 gr Sea bass
300 gr Monkfish
100 gr Mussels
150 gr Clams
150 gr Prawns
200gr Onion
200 gr Ripe tomatoes
100 gr Green bell peppers
100 gr Red bell peppers
50 gr Garlic
100 gr Diced prosciutto
One bay leaf
Olive oil 5ml
2.5dl White wine
10 small potatoes
Coriander
Method
Cut the onions and the bell peppers into Julienne and slice the garlic cloves. In the cataplana, fry the prosciutto in the olive oil, add the onions, the garlic and the bell peppers, the chilli and the bay leaf. Add the white wine then add the tomatoes and half of the coriander (chopped). Place the fish over the mix and add salt and pepper. Close the cataplana and cook for 10 minutes over medium heat. Add the seafood, the potatoes (previously boiled) and the other half of the coriander. Close the cataplana and cook for a further 5 minutes. Season if needed and serve.
