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
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.
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.
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.
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.
