Cataplanawith monkfish, rays, mussels and shrimp on colorful vegetables


Cut the red peppers into thin strips, cut the large tomatoes into thick slices and add them to the Cataplana bowl with sliced onions and pressed garlic cloves. Add the oregano, olive oil and white wine, season with salt and pepper. On top of the vegetables, put the ready-to-cook cubes of monkfish and put the strips of rays wings on top. Add the little white cockles and place the cleaned shrimp with shell on top. Close the lid tightly. Stew the filled Cataplana jar on a gas burner or in a preheated oven for 30-40 minutes. Ready, sprinkle with fresh herbs before serving.

Ingredients: For 4-6 people
  • 1 bunch of green onions
  • 1 bunch of parsley
  • 200 ml white wine
  • 50 ml olive oil
  • 2 tbsp oregano
  • 8 cloves of garlic with peel
  • a large onion
  • a large oxheart tomato
  • a large red bell pepper
  • black pepper from the mill
  • fine salt according to taste
  • 500g shrimp
  • 500 g white cockles
  • 500 g stiffeners from the ray wing
  • 500 g ready-to-cook fillet of monkfish
Preparation time: 60 minutes including braising time
Difficulty: Difficult