Check if the potato is cooked, correct the seasoning and serve hot sprinkled with the remaining chopped coriander.

Drizzle with olive oil, then with white wine, and bring to high heat, with the cataplana closed, for 45 minutes.

Add the shrimp, season with salt, pepper, chilli sauce and crumble the cube of seafood stock.

Add the coarsely chopped tomatoes, the bay leaf, the chopped parsley, the hart's pennyroyal and 2/3 of the chopped coriander.

Add the potatoes in thick slices, the monkfish in cubes and the three peppers cut into strips.

Start by placing the clams on the bottom of the cataplana. Cover them with the onion in half-moons and the laminated garlic cloves.