Grey mullet and water mint cataplana

in Serra
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Ingredients (serves 4)

600 g grey mullet

6 small potatoes

1 large onion

2 ripe medium tomatoes

1 red pepper

3 garlic cloves

3 tablespoons tomato paste

½ l white wine

1 dl olive oil

Water mint

Coarse sea salt

Preparation

Cut the fish into portions and season with salt. Cook the potatoes in their skins.

In the cataplana, add the onion cut into half-moons, the sliced garlic and the red pepper including seeds cut into strips. Sauté for 3 minutes.

Add the fish, the cooked potato sliced into rounds and the diced tomatoes. Add the wine and tomato paste and season with mint. Close the cataplana and cook, turning occasionally.