Fillet the safia. Sterilise a stone from the sea and place inside the cataplana.

Place the fresh seaweed, samphire and fish fillets on top. Pour a little seawater into the bottom of the cataplana. Close the cataplana and place over a flame for two minutes, for the contents to steam cook.

Open the cataplana and serve the fillets with the seaweed and samphire all drizzled with a generous splash of extra virgin olive oil. Sprinkle with fleur de sel as needed.

A suggested accompaniment is arroz malandro (‘rogue’s rice’ – a risotto-like rice dish) with clams, or a conquilhas xarém.