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 porties
Cuisine: portuguese
Ingredients: 30 ml olive oil; 1 st yellow onion finely chopped; 3 teentje garlic minced; 1 st red bell pepper diced; 1 st green bell pepper diced; 400 g canned crushed tomatoes; 120 ml white wine; 1 st bay leaf; 1 tl smoked paprika; 0,5 tl saffron threads lightly crushed; 0,5 tl red pepper flakes (optioneel); 1 tl salt; 0,5 tl 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 kopje 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 487 kcal

Glutenvrij

Allergeneninformatie: kan kreeftachtigen, vis, weekdieren en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

30 mlolive oil
1 styellow onion, finely chopped
3 teentjegarlic, minced
1 stred bell pepper, diced
1 stgreen bell pepper, diced
400 gcanned crushed tomatoes
120 mlwhite wine
1 stbay leaf
1 tlsmoked paprika
0,5 tlsaffron threads, lightly crushed
0,5 tlred pepper flakes(optioneel)
1 tlsalt
0,5 tlblack 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 kopjefresh cilantro, chopped

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

75%Score

Calorieën: 486,5kcal
Eiwit: 65,4g
Koolhydraten: 25,3g
Vet: 12,2g
Vezels: 3,7g
Suiker: 9,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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