Main CourseDinner

Cataplana de Marisco

Name: Cataplana de Marisco
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 حصص
Cuisine: portuguese
Ingredients: 30 ml olive oil; 1 قطعة yellow onion finely chopped; 3 فص garlic minced; 1 قطعة red bell pepper diced; 1 قطعة green bell pepper diced; 400 g canned crushed tomatoes; 120 ml white wine; 1 قطعة bay leaf; 1 ملعقة صغيرة smoked paprika; 0.5 ملعقة صغيرة saffron threads lightly crushed; 0.5 ملعقة صغيرة red pepper flakes (اختياري); 1 ملعقة صغيرة salt; 0.5 ملعقة صغيرة black pepper freshly ground; 300 g large shrimp peeled and deveined, tails on; 500 g clams scrubbed; 500 g mussels scrubbed and debearded; 300 g firm white fish fillet cut into 2-inch chunks; 0.25 كوب fresh cilantro chopped

This traditional Portuguese seafood stew is cooked and served in a distinctive clam-shaped copper pot called a cataplana. It features a rich tomato and pepper base with a variety of fresh seafood, creating a flavorful and aromatic dish. Perfect for a special occasion or a comforting family meal.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س 10 د
عدد الحصص: 4
الصعوبة: متوسطة
لكل حصة: 487 kcal

خالٍ من الغلوتين

معلومات مسببات الحساسية: قد تحتوي على قشريات وسمك ورخويات وكبريتيت. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

30 mlolive oil
1 قطعةyellow onion, finely chopped
3 فصgarlic, minced
1 قطعةred bell pepper, diced
1 قطعةgreen bell pepper, diced
400 gcanned crushed tomatoes
120 mlwhite wine
1 قطعةbay leaf
1 ملعقة صغيرةsmoked paprika
0.5 ملعقة صغيرةsaffron threads, lightly crushed
0.5 ملعقة صغيرةred pepper flakes(اختياري)
1 ملعقة صغيرةsalt
0.5 ملعقة صغيرةblack pepper, freshly ground
300 glarge shrimp, peeled and deveined, tails on
500 gclams, scrubbed
500 gmussels, scrubbed and debearded
300 gfirm white fish fillet, cut into 2-inch chunks

garnish

0.25 كوبfresh cilantro, chopped

الأدوات

cataplana · measuring cups · measuring spoons · knife · cutting board

طريقة التحضير

خطوة بخطوة

1
Heat the olive oil in a cataplana or a large, heavy-bottomed pot over medium heat.
حوالي 1 د
ملاحظة الطاهي: If you don't have a cataplana, a Dutch oven or a large pot with a tight-fitting lid will work well.
2
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
حوالي 7 د
3
Stir in the garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes until the peppers start to soften.
حوالي 5 د
4
Pour in the canned crushed tomatoes and white wine.
حوالي 1 د
5
Add the bay leaf, smoked paprika, saffron threads, red pepper flakes (if using), salt, and black pepper. Stir to combine.
حوالي 1 د
6
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
حوالي 10 د
7
Nestle the firm white fish chunks into the sauce, then arrange the shrimp, clams, and mussels on top.
حوالي 3 د
ملاحظة الطاهي: Ensure the clams and mussels are well-distributed so they can steam evenly.
8
Cover the cataplana or pot tightly and increase the heat to medium-high. Cook for 8-10 minutes, or until the clams and mussels have opened and the shrimp are pink and cooked through.
حوالي 10 د
ملاحظة الطاهي: Discard any shellfish that do not open after cooking.
9
Remove from heat and let it rest, covered, for 5 minutes before serving.
حوالي 5 د
ملاحظة الطاهي: This allows the flavors to settle and the seafood to finish cooking gently.
10
Garnish with fresh cilantro before serving.
حوالي 1 د
ملاحظة الطاهي: Serve directly from the cataplana with crusty bread for dipping.

لكل حصة

القيم الغذائية

75%التقييم

السعرات الحرارية: 486.5kcal
البروتين: 65.4g
الكربوهيدرات: 25.3g
الدهون: 12.2g
الألياف: 3.7g
السكر: 9.3g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store any leftover cataplana in an airtight container in the refrigerator.

إعادة التسخين

Gently reheat on the stovetop over low heat, being careful not to overcook the seafood.