• Cooking Time: 15 minutes
• Servings: 4
• Preparation Time: 1 hour
• 200 gr monkfish
• 200 gr sword fish
• 16 prawns
• 12 small squids
• 2 tomatoes
• 2 potatoes
• 1 Tropea onion
• Basil to taste
• 4 tablespoons red wine vinegar
• 8 tablespoons evo oil
• Salt to taste

1. Peel and chop the potatoes. Cook them steamed.
2. Clean the prawns and the rest of the fish. Divide into pieces the monkfish and swordfish and clean, but left whole, the small squids.
3. Steam fish for two or three minutes, adding at the last minute the prawns.
4. Season the tomatoes cut into pieces and potatoes with vinegar, evo oil, salt and onion thinly sliced.
5. Arrange in a dish the tomatoes and potatoes, leaves of basil and fish cooked in lightly salted steamed and seasoned with just a little of evo oil.

You can cook with the fish you prefer. In Italy it is a dish cooked especially in Sardinia, especially in Alghero, where the famous Catalan lobster, which is the lobster with tomatoes and onions seasoned with olive oil, salt and vinegar. The origin, although uncertain, could therefore result from this beautiful city, which was once nicknamed Barceloneta and where, even today, they speak a variant of Catalan.