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 servings
Cuisine: portuguese
Ingredients: 30 ml olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 pcs red bell pepper diced; 1 pcs green bell pepper diced; 400 g canned crushed tomatoes; 120 ml white wine; 1 pcs bay leaf; 1 tsp smoked paprika; 0.5 tsp saffron threads lightly crushed; 0.5 tsp red pepper flakes (optional); 1 tsp salt; 0.5 tsp 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 cup 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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 487 kcal

Gluten-free

Allergen information: may contain crustaceans, fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

30 mlolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 pcsred bell pepper, diced
1 pcsgreen bell pepper, diced
400 gcanned crushed tomatoes
120 mlwhite wine
1 pcsbay leaf
1 tspsmoked paprika
0.5 tspsaffron threads, lightly crushed
0.5 tspred pepper flakes(optional)
1 tspsalt
0.5 tspblack 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 cupfresh cilantro, chopped

Equipment

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

The method

Step by step

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

Per serving

Nutrition

75%Score

Calories: 486.5kcal
Protein: 65.4g
Carbs: 25.3g
Fat: 12.2g
Fibre: 3.7g
Sugar: 9.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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