Cataplana: A Portuguese Seafood Delight

Posted on

Cataplana is a traditional Portuguese seafood stew with an aromatic blend of shellfish, herbs, and vegetables simmered in a unique copper clamshell pot that seals in the rich flavors. With roots in the Algarve region, this dish brings a taste of coastal Portugal to your kitchen.

Cataplana

Seafood

Difficulty

Intermediate

Prep time

20 minutes

Cooking time

30 minutes

Total time

50 minutes

Servings

4 servings

Ingredients

1/4 cup olive oil

1 large onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1/2 cup white wine

1 cup diced tomatoes (fresh or canned)

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and black pepper, to taste

1 lb fresh clams, cleaned

1/2 lb shrimp, peeled and deveined

1/2 lb mussels, cleaned

1/2 lb firm white fish (like cod or monkfish), cut into chunks

1/4 cup fresh parsley, chopped

Lemon wedges, for serving

Execution

1

Sauté the Vegetables
In a large cataplana pot or heavy skillet with a lid, heat olive oil over medium heat. Add the onion, red and green peppers, and garlic. Sauté for 5-7 minutes, until vegetables are soft and aromatic.

2

Build the Stew Base
Stir in the smoked paprika, cumin, salt, and black pepper. Add the white wine and diced tomatoes, bringing the mixture to a gentle simmer. Let cook for 5-8 minutes to allow flavors to meld.

3

Add the Seafood
Add clams, mussels, shrimp, and white fish to the pot, layering them over the vegetables. Cover with the cataplana lid or a tight-fitting lid if using a regular pot. Cook for 10-15 minutes, or until the shellfish have opened and the fish is cooked through. Discard any unopened shellfish.

4

Garnish and Serve
Remove from heat and sprinkle with fresh parsley. Serve with lemon wedges and crusty bread to soak up the flavorful broth.

Additional tips

  • Spicy Kick: Add red pepper flakes or chopped chili for some heat.
  • Add Chorizo: Many Cataplana recipes include slices of chorizo, adding a smoky richness to the broth.
  • Use a Regular Pot: If you don’t have a cataplana pot, a Dutch oven or deep skillet with a lid works well.
  • Pair with Wine: Serve with a crisp white wine like Vinho Verde for a perfect match.
Rate this Recipe

Tags:

#MediterraneanFlavors / PortugueseCuisine

You might also like these recipes

Leave a Comment