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For the Prawn Sauce: Cut the prawn heads and shells into little pieces and fry them in olive oil.
Next, add the onion, garlic and carrot, all chopped, followed by the bay leaf, black peppercorns and let it braise well.
Add the chopped tomato, brandy, white wine, water and basil.
Simmer for 15 minutes.
Season with a pinch of salt.
Then strain through a sieve and set the sauce aside until required.
For the Seafood Cataplana: Pour olive oil on the bottom of a skillet pan.
Add the onion, peppers and garlic and stir.
Add in the chorizo, saffron, paprika and turmeric.
Add in the white wine and chopped tomatoes and mix well.
Add in the prepared prawn sauce and stir to combine everything together.
Gently add the fish selection to the sauce and cover with a lid.
Simmer for 12-15 minutes until the fish is cooked through.
Finish with chopped parsley and chopped basil.