Preparation

Clean and cut the fish into generous, equal size pieces. Season with salt. Cook the potatoes in their skins. Peel the potatoes and set aside. Slice the onion and tomato in rounds, slice the peppers and garlic and cut the ham into thin strips.

In the cataplana, arrange alternate layers of vegetables, fish, ham, half the herbs, bay leaf, chilli and salt. Drizzle with olive oil and add the wine. Top with the clams and prawns. Close and cook over a low heat for 10 minutes.

After this time, open the cataplana, add the potatoes cut in half, top with the remaining herbs and close again. Simmer for 5 more minutes, turning the cataplana several times.