Lunch

Cataplana de Robalo com Amêijoas

Name: Cataplana de Robalo com Amêijoas
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 whole seabass (900g), gutted and scaled; 400g littleneck clams, cleaned; 1 bulb fennel, cut into thin wedges; 4 ripe plum tomatoes, cored and halved; 2 cloves garlic, thinly sliced; 200ml dry Portuguese white wine (Vinho Verde preferred); 80ml best Portuguese olive oil; 1 tbsp sea salt; ½ tsp cracked white pepper; 2 bay leaves; 1 lemon, halved; Fresh flat-leaf parsley, torn

Portuguese seabass and clams steam together in a traditional copper cataplana, infusing the fish with brine, wine, and fennel. The shellfish release their mineral sweetness into the broth, creating a dish that tastes of the Atlantic coast.

949cal 88gprotein 24gcarbs 48gfat 12min prep 18min cook 2serves

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