📝 About This Recipe
Hailing from the sun-drenched Algarve region of Portugal, the Cataplana is both the name of the dish and the iconic hammered copper vessel used to cook it. This aromatic stew captures the essence of the Atlantic, sealing in the delicate juices of clams, prawns, and monkfish through a unique steam-cooking process. The result is a vibrant, saffron-hued masterpiece that balances the sweetness of bell peppers with the richness of cured chouriço and the freshness of the sea.
🥗 Ingredients
The Aromatics and Base
- 4 tablespoons Extra virgin olive oil (high quality Portuguese oil preferred)
- 2 Onions (thinly sliced into half-moons)
- 4 Garlic cloves (thinly sliced)
- 1 each Red and Green Bell Peppers (seeded and sliced into thin strips)
- 75 grams Portuguese Chouriço (sliced into thin rounds)
- 2 Bay leaves (dried)
The Seafood Medley
- 500 grams Monkfish or Firm White Fish (cut into 2-inch chunks)
- 8-12 pieces Large Tiger Prawns (shell-on for flavor, deveined)
- 500 grams Clams (Littleneck or Amêijoas) (scrubbed and soaked in salt water)
- 250 grams Mussels (cleaned and debearded)
- 200 grams Squid (cleaned and cut into rings)
The Braising Liquid
- 1 cup Dry White Wine (Vinho Verde) (a crisp, acidic wine)
- 3 Ripe Tomatoes (peeled, seeded, and chopped)
- 1 tablespoon Tomato paste
- 1 teaspoon Smoked Paprika (Pimentão) (sweet or mild)
- 1 pinch Saffron threads (optional, for depth of color)
- 1/2 cup Fresh Cilantro (Coentro) (roughly chopped)
- to taste Salt and Piri-piri (or chili flakes)
👨🍳 Instructions
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1
Begin by cleaning your seafood. Soak the clams in cold salted water for 20 minutes to allow them to purge any sand, then rinse thoroughly.
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2
Place your cataplana (or a large deep skillet with a tight lid) over medium heat. Add the olive oil and the sliced chouriço. Sauté until the sausage releases its smoky red oils.
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3
Add the onions, bell peppers, and bay leaves to the pot. Sauté for 6-8 minutes until the vegetables are soft and translucent.
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4
Stir in the sliced garlic and cook for another 2 minutes until fragrant, being careful not to let the garlic burn.
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5
Add the chopped tomatoes, tomato paste, and smoked paprika. Stir well and cook for 5 minutes until the tomatoes begin to break down into a thick sauce.
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6
Pour in the white wine and add the saffron threads. Increase the heat to high for 2 minutes to cook off the alcohol, then season with salt and piri-piri.
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7
Layer the seafood: start by nestling the monkfish chunks and squid rings into the sauce. These take slightly longer to cook.
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8
Arrange the prawns, clams, and mussels on top of the fish in an aesthetically pleasing pattern. Sprinkle half of the fresh cilantro over the seafood.
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9
Close the cataplana lid and lock the side clamps securely. If using a regular pot, ensure the lid is very tight-fitting to trap all steam.
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10
Reduce heat to medium-low and let the dish steam for 12-15 minutes. Avoid the temptation to open the pot; the pressure inside is what cooks the seafood perfectly.
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11
Carefully unlock the clamps and open the lid (watch out for the hot steam!). Check that the clams and mussels have opened and the prawns are opaque.
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12
Discard any shellfish that haven't opened. Sprinkle with the remaining fresh cilantro and serve immediately directly from the copper pot.
💡 Chef's Tips
Always use the freshest seafood available; if monkfish isn't available, use sea bass or halibut. Don't over-salt the base sauce early on, as the clams and mussels will release natural salty liquor as they open. If you don't have a copper cataplana, a Dutch oven or a heavy-bottomed pot with a tight seal works as a substitute. Make sure to purge your clams in salt water for at least 20 minutes to avoid a gritty stew. For an extra layer of flavor, you can add a small splash of brandy along with the white wine.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or 'pão de trigo' to soak up the incredible broth. A side of boiled potatoes with parsley is a traditional way to make the meal more heartier. Pair with a chilled bottle of Portuguese Vinho Verde or a crisp Rosé from the Alentejo region. Provide an empty bowl on the table for guests to discard their shells. Finish the meal with a simple almond cake or 'Pastel de Nata' for a truly Portuguese experience.