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 racions
Cuisine: portuguese
Ingredients: 30 ml olive oil; 1 u yellow onion finely chopped; 3 gra garlic minced; 1 u red bell pepper diced; 1 u green bell pepper diced; 400 g canned crushed tomatoes; 120 ml white wine; 1 u bay leaf; 1 ct smoked paprika; 0,5 ct saffron threads lightly crushed; 0,5 ct red pepper flakes (opcional); 1 ct salt; 0,5 ct 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 tassa 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.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana
Per ració: 487 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir crustacis, peix, mol·luscs i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

30 mlolive oil
1 uyellow onion, finely chopped
3 gragarlic, minced
1 ured bell pepper, diced
1 ugreen bell pepper, diced
400 gcanned crushed tomatoes
120 mlwhite wine
1 ubay leaf
1 ctsmoked paprika
0,5 ctsaffron threads, lightly crushed
0,5 ctred pepper flakes(opcional)
1 ctsalt
0,5 ctblack 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 tassafresh cilantro, chopped

Estris

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

Elaboració

Pas a pas

1
Heat the olive oil in a cataplana or a large, heavy-bottomed pot over medium heat.
Uns 1 min
Nota de cuina: 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.
Uns 7 min
3
Stir in the garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes until the peppers start to soften.
Uns 5 min
4
Pour in the canned crushed tomatoes and white wine.
Uns 1 min
5
Add the bay leaf, smoked paprika, saffron threads, red pepper flakes (if using), salt, and black pepper. Stir to combine.
Uns 1 min
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.
Uns 10 min
7
Nestle the firm white fish chunks into the sauce, then arrange the shrimp, clams, and mussels on top.
Uns 3 min
Nota de cuina: 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.
Uns 10 min
Nota de cuina: Discard any shellfish that do not open after cooking.
9
Remove from heat and let it rest, covered, for 5 minutes before serving.
Uns 5 min
Nota de cuina: This allows the flavors to settle and the seafood to finish cooking gently.
10
Garnish with fresh cilantro before serving.
Uns 1 min
Nota de cuina: Serve directly from the cataplana with crusty bread for dipping.

Per ració

Nutrició

75%Puntuació

Calories: 486,5kcal
Proteïnes: 65,4g
Hidrats de carboni: 25,3g
Greixos: 12,2g
Fibra: 3,7g
Sucre: 9,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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