Cataplana de Marisco

Name: Cataplana de Marisco
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 600g Clams, scrubbed and purged; 600g Mussels, scrubbed and debearded; 400g Large Shrimp, prawns; shell-on, deveined; 300g Firm White Fish, cut into large chunks; e.g., monkfish; 3 tbsp Olive Oil; 1 large Onion, thinly sliced; 4 cloves of Garlic, sliced; 4 Tomatoes, chopped; or 400 g very ripe tomatoes; 1 Red Bell Pepper, sliced; 1 Green Bell Peppers, sliced; 100g Portuguese Chouriço, thinly sliced; 150ml Dry White Wine; 150ml Fish Stock, or water; 2 Bay Leaves; 1 tsp Sweet Paprika; 1 small Fresh Red Chili, or 1/2 tsp piri-piri; finely chopped; 1 bunch of Fresh Cilantro, coriander; roughly chopped; reserve some for serving; 1 1/2 tsp Fine Sea Salt, or to taste; 1/2 tsp Freshly Ground Black Pepper; 1 Lemon, cut into wedges; for serving

Cataplana de Marisco is a vibrant Portuguese seafood stew that marries briny shellfish, tender fish and shrimp with smoky chouriço, sweet peppers and a fragrant broth. Slow-simmered until the flavors marry, it’s finished with fresh cilantro and a squeeze of lemon for a bright, comforting dish perfect for sharing.

Cataplana de Marisco is a vibrant Portuguese seafood stew that marries briny shellfish, tender fish and shrimp with smoky chouriço... Show more

Traditional Portuguese Recipe

Health Grade

S · Outstanding

Rating

4.1

Time

45 min

Price

4,34 €

Calories

515 kcal

low calorie

healthy

nutritious

one pot

Method

Clean the seafood

Rinse the Clams and Mussels under cold water, scrub the shells well, and pull out the mussel beards. Soak the clams in cold salted water for 20 minutes to purge any grit; while they soak, move on to the vegetable prep. Use a small knife to split the back of the Large Shrimp just enough to pull out the dark vein, leaving the shells on, and cut the Firm White Fish into large chunks if needed. Lift the shellfish out gently so the grit stays behind, and discard any cracked shells or shellfish that stay open when tapped.

Prep the aromatics

Thinly slice the Onion and Garlic. Chop the Tomatoes, slice the Red Bell Pepper and Green Bell Peppers, thinly slice the Portuguese Chouriço, and finely chop the Fresh Red Chili. Roughly chop the Fresh Cilantro, keeping a little aside for serving, and cut the Lemon into wedges.

Start the base

Warm the Olive Oil in a wide, heavy pot over medium heat. Add the onion and cook for 5 minutes, stirring often, until it softens and turns translucent. Stir in the garlic, chouriço, red and green peppers, Bay Leaves, Sweet Paprika, and chili, and cook for 2 minutes more until the garlic smells sweet and the chouriço starts to release its fat.

Simmer the broth

Stir in the tomatoes and cook for 1 minute until they start to collapse. Pour in the Dry White Wine and Fish Stock, then season with the Fine Sea Salt and Freshly Ground Black Pepper. Bring the pot to a gentle simmer and cook for 8 minutes, stirring once or twice, until the broth tastes concentrated and the tomatoes have melted into it.

Steam the seafood

Add the clams and mussels first, then cover the pot tightly and cook for 3 minutes. Add the shrimp and fish, cover again, and cook for 4 minutes more, just until the shellfish open and the seafood turns opaque and tender. Discard any clams or mussels that stay closed.

Finish and serve

Turn off the heat and stir in most of the cilantro. Taste the broth and adjust the seasoning if needed, then spoon the seafood and broth into warm bowls or serve straight from the pot with the reserved cilantro and lemon wedges.