Largemouth bass and pennyroyal cataplana

in Serra
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Ingredients (serves 4)

600 g largemouth bass

2 large onions

6 small potatoes

1 green pepper

3 garlic cloves

1 chilli

1 dl olive oil

1 dl white wine

Paprika

Pennyroyal

100% coarse sea salt

Preparation

Clean the bass and season with salt, wine and pennyroyal. Slice the onion and potatoes into rounds and the pepper, including seeds, into strips.

In the cataplana, sauté the chilli, onion, and pepper in olive oil.

Add the potatoes, the marinade, the fish, paprika and pennyroyal.

Close the cataplana and cook for approximately 10 minutes.