Ingredientes
2 x 600g Safia (common two-banded sea bream)
100g samphire
200g sea lettuce
200g fresh nori seaweed
50ml extra virgin olive oil
100ml seawater
Preparação
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.
Maria Manuel Valagão, Vasco Célio, Bertílio Gomes