Portugal · Portugal

Cataplana de Marisco (Portuguese Seafood Stew)

Name: Cataplana de Marisco (Portuguese Seafood Stew)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Portugal
Ingredients: clams, cleaned 400 g; shrimp, shell-on 300 g; monkfish, cubed 300 g; chouriço sausage, sliced 100 g; onion, sliced 100 g; garlic cloves 15 g; tomatoes, chopped 200 g; bell pepper, sliced 100 g; potato, sliced 200 g; white wine 100 ml; cilantro, chopped 10 g; olive oil 60 ml; fine salt 6 g; bay leaf 1 pieces

A copper-dish stew of clams, prawns, monkfish with sausage and tomato.

60 minutes · 4 servings · Moderate

A cataplana is both a lidded copper pot and, in the Algarve, the seafood stew cooked inside it. The tight lid traps the steam, so everything above the shellfish cooks in its own moisture rather than in added stock. Turning the same vessel into a rice dish is common, and cooking the rice in the leftover liquor at the end is the usual move.

Ingredients

clams, cleaned400 g
shrimp, shell-on300 g
monkfish, cubed300 g
chouriço sausage, sliced100 g
onion, sliced100 g
garlic cloves15 g
tomatoes, chopped200 g
bell pepper, sliced100 g
potato, sliced200 g
white wine100 ml
cilantro, chopped10 g
olive oil60 ml
fine salt6 g
bay leaf1 pieces

Directions

1
Sauté onion, garlic, pepper and potato in olive oil 6 minutes.
2
Add tomato and sausage; cook 5 minutes.
3
Pour wine; simmer 5 minutes.
4
Add monkfish, shrimp and clams; cover; simmer 12 minutes until clams open.
5
Stir in cilantro and rest 5 minutes.
6
Serve hot from the dish.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content