looking to cook a cataplana with monkfish and prawns tomorrow evening and wondering if someone has a good recipe that they would share. Never cooked this but having moved recently we found our dish and want to use it.

any suggestions greatly appreciated.

For us the secret of a good cataplana is the sauce.

You need to slowly fry onions , garlic, red , green peppers and tomatoes adding herbs and a little white wine until you get a rich sauce.
Once you have this add the monkfish and when this is almost ready add the prawns . Fish continues cooking off the heat and you do not want to overcook your monkfish or prawns.

Our favourite version is the standard sauce to which we add pcs of pork loin which have been marinated in an oil garlic and chili mix.

When this is almost ready we put in the cockles or clams and prawns.

Have plenty of fresh crusty bread to mop up the sauce.

Have a barbecue and throw all the fish and vegetable left overs enhanced with tomato puree and any herbs lying around, into a pot purchased from the market and boil for a few hours. season to taste............Mmmmm! delicious! a sort of Portuguese marine scouse.

thanks all

excellent cataplana had on saturday night. Will try a pork with clams one soon.

Always add some finely diced chorizo before frying the onions & peppers myself!