Hake seafood cataplana
Ingredients
- 2 tbsp cold-pressed rapeseed oil
- 1 onion halved and thinly sliced
- 250g salad potatoes cut into chunks
- 1 large red pepper deseeded and chopped
- 1 courgette (200g), thickly sliced
- 2 tomatoes chopped (150g)
- 2 large garlic cloves finely grated
- 1 tbsp cider vinegar (optional)
- 2 tsp vegetable bouillon powder
- 2 skinless hake fillets (pack size 240g)
- 150g pack ready-cooked mussels (not in shells)
- 60g peeled prawns
- large handful of parsley chopped
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