Main ingredients
- Cod fillets (soaked)
- Fresh clams
- Slices of ham
- Onion, garlic and peppers (green and red)
- Ripe tomatoes or tomato purée
- White wine, olive oil, bay leaf and fresh coriander
Method
1. Start by coating the bottom of the cataplana with a generous drizzle of olive oil. Create a bed of sliced onions, chopped garlic, bay leaves and strips of pepper. Sauté gently until softened.
2. Add the chopped tomatoes and arrange the slices of ham on top. Place the cod fillets on top.
3. Pour the white wine over everything and adjust the seasoning (be careful with the salt, as the ham and cod are already salty).
4. Close the cataplana and cook over a low heat for about 15 minutes, so that the cod steams and absorbs all the juices.
5. Carefully open the cataplana, place the clams on top of the cod, close it again and cook for a further 3 to 5 minutes until all the clams have opened.
Sprinkle generously with chopped fresh coriander and serve immediately, accompanied by boiled potatoes or slices of toasted bread.
