Cataplana de Pescador - Fiery Foods & Barbecue Central

Ingredients

• 2 tablespoons olive oil
• 2 ounces butter
• 2 medium onions chopped
• 2 cloves garlic, crushed
• 2 pounds clean and rinsed clams
• 2 pounds monk fish fillets, cut into chunks
• 2 large swordfish steaks, cut into strips
• 8 Tiger prawns in their shells
• 3 ½ ounces spiced sausage, chopped
• 4 tomatoes, peeled, seeded and chopped
• Salt and pepper to taste
• 2 fresh piri-piri chiles, minced (substitute serrano or fresh piquin)
• 1 tablespoon paprika
• 1/2 tablespoon flour
• 3 tablespoons dry white wine
• 1 tablespoon wine vinegar
• 1 sprig parsley, minced
• 1 lemon, halved