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 portioner
Cuisine: portuguese
Ingredients: 30 ml olive oil; 1 stk. yellow onion finely chopped; 3 fed garlic minced; 1 stk. red bell pepper diced; 1 stk. green bell pepper diced; 400 g canned crushed tomatoes; 120 ml white wine; 1 stk. bay leaf; 1 tsk. smoked paprika; 0,5 tsk. saffron threads lightly crushed; 0,5 tsk. red pepper flakes (valgfrit); 1 tsk. salt; 0,5 tsk. 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 kop 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.

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 487 kcal

Glutenfri

Allergenoplysninger: kan indeholde krebsdyr, fisk, bløddyr og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

30 mlolive oil
1 stk.yellow onion, finely chopped
3 fedgarlic, minced
1 stk.red bell pepper, diced
1 stk.green bell pepper, diced
400 gcanned crushed tomatoes
120 mlwhite wine
1 stk.bay leaf
1 tsk.smoked paprika
0,5 tsk.saffron threads, lightly crushed
0,5 tsk.red pepper flakes(valgfrit)
1 tsk.salt
0,5 tsk.black 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 kopfresh cilantro, chopped

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

75%Score

Kalorier: 486,5kcal
Protein: 65,4g
Kulhydrat: 25,3g
Fedt: 12,2g
Kostfibre: 3,7g
Sukker: 9,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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