Cataplana of Seafood

1.

Place capsicums on char-grill and char all over.

2.

Place in bowl and cover with cling wrap.

3.

Stand 10 minutes.

4.

Remove cling wrap, cut capsicums into quarters and remove skin with a knife.

5.

Blend with garlic in a food processor to form a paste.

6.

Add olive oil with motor still running.

7.

Season with salt.

1.

Heat oil, onion, garlic and bay leaf over medium heat.

2.

Add Lisbon paste and saute.

3.

Add anchovies and saute 1 minute.

4.

Add tomatoes and cook for a further 3 minutes.

5.

Add wine, star anise and stock and cook a further 20 minutes.

1.

Place Cataplana on burner (a saucepan with tight fitting lid is a good substitute)

2.

Add olive oil, onions, garlic, Lisbon paste and potatoes, saute quickly.

3.

Add fish, mussels, bugs and a ladle of base stock. Close it and partly cook for 2 minutes.

4.

Add rest of seafood, cover with remaining stock and parsley, seal cataplana.

5.

Cook for a further 4 minutes.

6.

Open Cataplana at table to capture the aromas.

7.

Serve with a Riesling or a Pinot Noir.