Preparation

Season the rabbit with curry powder, garlic, salt, pepper, a bouquet garni with sage, rosemary, parsley, coriander and thyme, paprika, olive oil and wine. Add the sliced pork belly. Cover and place in the refrigerator for 12 hours.

Drain and reserve the marinade and sauté the rabbit in butter until golden. Brush with a little mustard, dust with flour and set aside. Slightly fry the almonds in a little olive oil. Set aside. Sweat the onion and chopped celery in olive oil. Add the quinces cut into quarters and cook for 2 minutes. Add the rabbit. Flambé with medronho brandy.

Add two tablespoons of red wine vinegar and the sliced chorizo. Add the marinade, cover and cook. Halfway through cooking, add the dried dogfish and figs previously stuffed with almonds.

In the last 5 minutes, add the peas, tomato and lemon zest. Slice the bread and fry in a little olive oil. Sprinkle the cataplana with finely chopped coriander.