📝 About This Recipe
Hailing from the sun-drenched Algarve region of Portugal, the Cataplana is both a dish and the iconic copper vessel used to steam it. This aromatic stew captures the essence of the Atlantic, layering briny shellfish, tender white fish, and smoky chouriço in a rich tomato and white wine broth. It is a celebratory meal that locks in moisture and flavor, offering a true taste of Portuguese coastal heritage in every spoonful.
🥗 Ingredients
The Aromatics & Base
- 3 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 100 grams Chouriço (sliced into thin rounds; can substitute Spanish Chorizo)
- 1 large Yellow Onion (thinly sliced into half-moons)
- 1 Red Bell Pepper (seeded and sliced into thin strips)
- 4 pieces Garlic Cloves (thinly sliced)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Smoked Paprika (Pimenton) (sweet or mild)
The Seafood & Liquids
- 500 grams Monkfish or Halibut (cut into 2-inch chunks)
- 8-12 pieces Large Shrimp (peeled and deveined, tail on)
- 500 grams Clams or Cockles (scrubbed and soaked to remove grit)
- 300 grams Mussels (bearded and cleaned)
- 1/2 cup Dry White Wine (preferably a Portuguese Vinho Verde)
- 1 cup Crushed Tomatoes (canned or very ripe fresh)
- 1/2 cup Seafood Stock (low sodium)
Seasoning & Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- to taste Sea Salt
- 1 teaspoon Piri-Piri Sauce (or red chili flakes for a hint of heat)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Begin by cleaning your shellfish. Soak the clams in cold salted water for 20 minutes to allow them to purge any sand, then rinse thoroughly. Scrub the mussels and remove the 'beards'.
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2
Place your cataplana (or a large, heavy-bottomed Dutch oven with a tight lid) over medium heat. Add the olive oil and the sliced chouriço.
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3
Sauté the chouriço for 3-4 minutes until it releases its vibrant red oil and becomes slightly crisp around the edges.
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4
Add the sliced onions and bell peppers to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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5
Stir in the sliced garlic, bay leaves, and smoked paprika. Cook for just 1 minute until the garlic is fragrant, being careful not to let it burn.
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6
Pour in the crushed tomatoes and the white wine. Increase the heat slightly to bring the liquid to a simmer, scraping the bottom of the pan to release any browned bits.
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7
Stir in the seafood stock and the piri-piri sauce. Let the base simmer for 5 minutes to allow the flavors to meld together.
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8
Season the chunks of white fish lightly with salt and nestle them into the sauce. Arrange the shrimp around the fish.
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9
Layer the clams and mussels on top of the fish and shrimp. Do not stir; the shellfish should sit on top to steam perfectly.
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10
Close the cataplana lid and secure the clamps (or cover your pot with a very tight-fitting lid). Reduce heat to medium-low.
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11
Steam for 10-12 minutes. Avoid the temptation to open the lid; the trapped steam is what cooks the seafood and creates the concentrated broth.
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12
Carefully open the cataplana (watch out for the hot steam!). Discard any clams or mussels that have failed to open.
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13
Taste the broth and adjust the seasoning with salt if necessary. Sprinkle the fresh cilantro and parsley generously over the top.
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14
Bring the entire vessel to the table for a dramatic reveal. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
If you don't own a copper cataplana, a heavy Le Creuset or Dutch oven works perfectly—just ensure the lid is very tight. Always use firm white fish like monkfish or sea bass; delicate fish like cod may fall apart during the steaming process. Don't skip the chouriço; its smoky fat provides the essential 'soul' of the base sauce. For the best flavor, use a dry, acidic white wine like Vinho Verde or a crisp Sauvignon Blanc. Ensure your shellfish is fresh; if a clam or mussel is open before cooking and doesn't close when tapped, discard it immediately.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or Portuguese 'Pão de Água' to soak up the incredible broth. Pair with a chilled bottle of Vinho Verde or a crisp Rosé from the Alentejo region. A simple side salad of butter lettuce and thin radish slices provides a refreshing crunch against the rich stew. For a heartier meal, serve over a small bed of steamed white rice or boiled gold potatoes. Follow the meal with a classic Pastel de Nata and a shot of espresso.