Stingray, mussel and purslane cataplana

Ingredients (serves 4)

600 g stingray

400 g mussels

1 large onion

2 ripe medium tomatoes

1 tablespoon red pepper paste (massa de pimentão)

1 bunch purslane

1 dl olive oil

2 dl white wine

Samphire

Coriander

Pepper

100% coarse sea salt

Preparation

Clean the fish and cut into portions. Season with salt and set aside.

Place all the ingredients in the cataplana in alternate layers, starting with the mussels.

Mix the liquid ingredients together and pour over the fish.

Close the cataplana and cook over a low heat for about 15 minutes.