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Cataplana de Marisco

Serves 4 to 6 Entree seafood, Fish

Cataplana de Marisco

Cataplana de Marisco originates from the sun-drenched Algarve, a coastal region where the ocean's bounty is celebrated. In this home-style version, there's no ceremony, just the simple pleasure of fresh seafood cooked with a generous hand of olive oil and a pinch of salt judged by feel. Here, the cataplana pan is a vessel of tradition, yet the dish is as familiar as a family heirloom, served informally with love.

Expect a medley of flavors where the sea sings through clams and mussels, balanced by the warmth of chouriço and the freshness of coriander. Each bite is a dance of textures, from the tender shrimp to the silken monkfish, all lifted by the gentle heat of piri-piri and the sweetness of peppers and tomatoes. It's a celebration of the Algarve's finest, best enjoyed with crusty bread to mop up the luscious broth.

Ingredients

  • 500 gclams — purged in salted water
  • 500 gmussels — scrubbed
  • 400 gshrimp — shell on
  • 300 gmonkfish — cut into chunks
  • 150 gchouriço de carne — sliced thin
  • 2onions — sliced
  • 5 clovesgarlic — minced
  • 4ripe tomatoes — grated
  • 1green pepper — sliced
  • 1red pepper — sliced
  • 150 mldry white wine
  • 4 tbspfresh coriander — chopped
  • 1piri-piri chili
  • 6 tbspolive oil
  • to tastefine sea salt

Method

  1. Begin by heating 6 tablespoons of olive oil in the open cataplana over medium heat. Add 2 finely sliced onions and 5 minced cloves of garlic. Stir occasionally until the onions are translucent and the garlic is fragrant but not browned. Add the sliced green and red peppers, and continue to cook until all vegetables are soft and sweet, about 10 minutes.
  2. Grate 4 ripe tomatoes directly into the cataplana, discarding the skins. Stir the mixture and let it cook until the tomatoes have broken down into a thick, jam-like consistency, which will take about 10 minutes. This forms the base of your dish, rich and full of flavor.
  3. Pour in 150 ml of dry white wine, allowing it to deglaze the bottom of the cataplana. Add 150 g of sliced chouriço de carne, stirring to coat it in the tomato mixture. Then, add 300 g of monkfish, cut into chunks, ensuring they are nestled into the sauce. Let them cook for about 5 minutes until the fish starts to firm up but is not fully cooked.
  4. Place 500 g of clams and 500 g of mussels on top of the fish and chouriço layer. Make sure they are evenly distributed to ensure even cooking. Add 1 finely chopped piri-piri chili for heat, if desired. Close the cataplana tightly to trap the steam.
  5. Increase the heat to high and let the cataplana steam for about 10 minutes. Do not open the lid during this time; the steam will cook the shellfish and infuse all the flavors together. You will know it's ready when you hear the clams and mussels popping open inside.
  6. Bring the cataplana to the table and carefully open it. The aroma should be briny and rich, with all shellfish opened. Taste the broth and adjust the seasoning with fine sea salt if needed. Finish by showering 4 tablespoons of fresh coriander over the top. Serve immediately with crusty bread to soak up the juices.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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