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Steve Snow’s seafood dish is an absolute must
Place capsicums on char-grill and char all over.
Place in bowl and cover with cling wrap.
Stand 10 minutes.
Remove cling wrap, cut capsicums into quarters and remove skin with a knife.
Blend with garlic in a food processor to form a paste.
Add olive oil with motor still running.
Season with salt.
Heat oil, onion, garlic and bay leaf over medium heat.
Add Lisbon paste and saute.
Add anchovies and saute 1 minute.
Add tomatoes and cook for a further 3 minutes.
Add wine, star anise and stock and cook a further 20 minutes.
Cataplana of Seafood:
Place Cataplana on burner (a saucepan with tight fitting lid is a good substitute)
Add olive oil, onions, garlic, Lisbon paste and potatoes, saute quickly.
Add fish, mussels, bugs and a ladle of base stock. Close it and partly cook for 2 minutes.
Add rest of seafood, cover with remaining stock and parsley, seal cataplana.
Cook for a further 4 minutes.
Open Cataplana at table to capture the aromas.
Serve with a Riesling or a Pinot Noir.
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