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人分
Cuisine: portuguese
Ingredients: 30 ml olive oil; 1 個 yellow onion finely chopped; 3 片 garlic minced; 1 個 red bell pepper diced; 1 個 green bell pepper diced; 400 g canned crushed tomatoes; 120 ml white wine; 1 個 bay leaf; 1 小さじ smoked paprika; 0.5 小さじ saffron threads lightly crushed; 0.5 小さじ red pepper flakes (お好みで); 1 小さじ salt; 0.5 小さじ 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 カップ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 10 分
人数: 4
難易度: 普通
1人分: 487 kcal

グルテンフリー

アレルゲン情報： 甲殻類、魚、軟体動物、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

30 mlolive oil
1 個yellow onion, finely chopped
3 片garlic, minced
1 個red bell pepper, diced
1 個green bell pepper, diced
400 gcanned crushed tomatoes
120 mlwhite wine
1 個bay leaf
1 小さじsmoked paprika
0.5 小さじsaffron threads, lightly crushed
0.5 小さじred pepper flakes(お好みで)
1 小さじsalt
0.5 小さじ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 カップfresh cilantro, chopped

調理器具

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

作り方

手順

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

1人分

栄養情報

75%スコア

カロリー: 486.5kcal
たんぱく質: 65.4g
炭水化物: 25.3g
脂質: 12.2g
食物繊維: 3.7g
糖類: 9.3g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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