Cataplana de Marisco
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
Allergen information: may contain crustaceans, fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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 (5.1 cm) 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
- 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
Store any leftover cataplana in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, being careful not to overcook the seafood.
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