Doc V's Healthy Kitchen

If we can’t travel for real, we can always travel on our plate.
Everywhere we go I try to find kitchen tools which will allow me to create different cooking styles and different vibes on our dinner table. But, don’t worry, even without a cataplana you can easily prepare this recipe.
Defrost half of a bag of frozen seafood. Chop 4 garlic cloves, 2 chili, 4 cm of ginger and 1 red onion and a bunch of Swiss chard ( +/-400 g after removing the hard parts).
Heat the lower part of the cataplana (or any another dish which can also be used in the oven. Add a drizzle of olive oil. Bake the  onion, chili, ginger and garlic shortly. Stir, add the washed and drained swiss chard. Bake and stir.
Add a can of tomatoes, 200 ml of coconut milk and some crushed lemon grass ( or lemon leaves or lemon zeste). Allow to simmer for 10-15 mins. Taste, add pepper and salt. Add the drained seafood. Cover the pan. Put the pan in the oven at 200° for approximately 20 mins. Finish with fresh coriander. Serve with some boiled basmati rice or bread.