1 whole head of garlic with skin on, cut down the middle
500 g (1 lb 2 oz) cleaned mussels in their shells
500 g (1 lb 2 oz) cleaned clams in their shells
1 whole chicken, cut into 8 pieces
Salt and pepper to taste
500 g (1 lb 2 oz) Spanish chorizo sausage in 8 pieces
8 smoked pork chops
8 medium potatoes, skin on
500 g (1 lb 2 oz) firm white fish fillets
500 g (1 lb 2 oz) shrimp in shells
Whole leaves from 2 medium heads of green cabbage
Parsley, finely chopped
Step 1 – Heat garlic and half of the wine in a large saucepan.
Step 2 – When the wine comes to a boil, layer the remaining ingredients in the saucepan in the following order: Start with the mussels and clams on the bottom and around the edges. Next add a layer of chicken pieces, skin side down. Season with salt and pepper. Form a layer of chorizo and pork chops. Cover these with potatoes. Finish with a layer of fish fillets and shrimp.
Step 3 – Pour the rest of the wine on top and cover with whole cabbage leaves. Simmer covered for around 2 hours.
Step 4 – Place the fish, seafood, chicken, potatoes, pork and sausages on a large serving tray and serve with steaming hot broth. Sprinkle with parsley.