Cataplana

Make tomato sauce by frying garlic and onion in a little oil until soft. Add tomatoes and white wine, simmer for 15 minutes with the lid off. Wash shellfish carefully in cold water and add to the sauce - cook for 5 minutes until the shellfish open. Discard any that stay closed. Heat chorizo sausage in saucepan until oil runs (1-2 minutes). Drain on kitchen paper. Discard oil. Add sausage to the sauce. Add the white fish to the sauce and cook for a further 2-3 minutes until the fish is cooked. Serve with fresh crusty bread or boiled potatoes. NOTES : A warm spicy fish and sausage stew - ideal for cold winter evenings.