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 porții
Cuisine: portuguese
Ingredients: 30 ml olive oil; 1 buc. yellow onion finely chopped; 3 cățel garlic minced; 1 buc. red bell pepper diced; 1 buc. green bell pepper diced; 400 g canned crushed tomatoes; 120 ml white wine; 1 buc. bay leaf; 1 linguriță smoked paprika; 0,5 linguriță saffron threads lightly crushed; 0,5 linguriță red pepper flakes (opțional); 1 linguriță salt; 0,5 linguriță 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 cană 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.

O rețetă originală de Forkin

Durată totală: 1 oră 10 min.
Porții: 4
Dificultate: Medie
Per porție: 487 kcal

Fără gluten

Informații despre alergeni: poate conține crustacee, pește, moluște și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

30 mlolive oil
1 buc.yellow onion, finely chopped
3 cățelgarlic, minced
1 buc.red bell pepper, diced
1 buc.green bell pepper, diced
400 gcanned crushed tomatoes
120 mlwhite wine
1 buc.bay leaf
1 lingurițăsmoked paprika
0,5 lingurițăsaffron threads, lightly crushed
0,5 lingurițăred pepper flakes(opțional)
1 lingurițăsalt
0,5 lingurițăblack 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 canăfresh cilantro, chopped

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

75%Scor

Calorii: 486,5kcal
Proteine: 65,4g
Carbohidrați: 25,3g
Grăsimi: 12,2g
Fibre: 3,7g
Zahăr: 9,3g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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