Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

This next recipe, for a fish and shellfish casserole, is a classic of the Portuguese kitchen, and not at all difficult to prepare at home.

Unless you have a cataplana, I suggest a deep, lidded sauté pan that will fit in the oven. Choose fresh firm-textured fish, such as sea bream, red snapper, monkfish, John Dory and cod or haddock. Aim for at least 2 to 3 different kinds of fish, and a similar variety of fresh shellfish, such as clams, mussels, prawns, langoustines and lobst