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cataplana de marisco recipe.

 


🥘 Cataplana de Marisco (Portuguese Seafood Stew)

Enjoy the rich flavors of Portugal with this Cataplana de marisco recipe — a fragrant seafood stew simmered with clams, shrimp, and fish in a tomato and wine sauce. Perfect for seafood lovers!

🐟 Ingredients

Seafood Base:

  • 200 g clams (cleaned)
  • 200 g mussels (scrubbed)
  • 200 g shrimp (peeled and deveined)
  • 200 g white fish (such as cod or snapper, cut into chunks)
  • 2 tbsp olive oil

For the Sauce:

  • 1 onion (sliced)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 2 tomatoes (chopped)
  • 1 tsp paprika
  • 1/4 tsp chili flakes (optional)
  • 1/2 cup white wine
  • 1/2 cup fish or seafood stock
  • Salt and pepper to taste
  • 1 tbsp fresh parsley (chopped)
  • Lemon wedges for serving

👩‍🍳 Instructions

  1. Prepare the seafood:
    Clean and rinse all seafood thoroughly. Discard any broken shells or unopened mussels/clams after cooking.

  2. Sauté the base:
    In a cataplana (or large pot), heat olive oil. Add onion, garlic, and bell peppers. Sauté for 3–4 minutes until soft.

  3. Add tomatoes and spices:
    Stir in chopped tomatoes, paprika, chili flakes, salt, and pepper. Cook until the tomatoes break down into a thick sauce.

  4. Add wine and stock:
    Pour in white wine and fish stock. Bring to a gentle simmer.

  5. Layer the seafood:
    Add the fish chunks first, then shrimp, clams, and mussels. Close the cataplana lid tightly (or cover your pot).
    Steam for 8–10 minutes, until all shellfish open and seafood is cooked through.

  6. Finish and serve:
    Sprinkle with fresh parsley, and serve hot with lemon wedges and crusty bread.

🍽️ Serving Suggestions

  • Serve with warm Portuguese bread or garlic rice.
  • Pair with a glass of Vinho Verde or dry white wine.
  • Add a drizzle of olive oil or piri-piri sauce before serving for extra flavor.

🧊 Storage Tips

  • Refrigerate: Store leftovers in an airtight container for up to 2 days.
  • Reheat: Warm gently over low heat — do not overcook to avoid tough seafood.
  • Freeze: Not recommended due to the delicate texture of the seafood.

❓ FAQs

Q1. What is Cataplana de Marisco?
It’s a traditional Portuguese seafood stew, cooked in a unique clam-shaped copper pot called a cataplana, which helps trap steam and flavors.

Q2. Can I make this without a cataplana pot?
Yes! You can use a large covered skillet or Dutch oven instead — the flavor will still be amazing.

Q3. What seafood works best for Cataplana?
A mix of clams, mussels, shrimp, and white fish gives the best texture and flavor.

Q4. Is Cataplana spicy?
Not necessarily. It’s mildly seasoned but can be made spicy with piri-piri or chili flakes.

Q5. What can I serve with Cataplana de Marisco?
It pairs perfectly with crusty bread, steamed rice, or boiled potatoes.

🍴 Similar Recipes :

  1. Portuguese Caldo Verde Soup – A hearty kale and potato soup from Portugal.
  2. Bacalhau à Brás (Salted Cod with Eggs) – A classic Portuguese cod dish.
  3. Seafood Paella – Spanish rice dish rich in seafood flavor.
  4. Cioppino (Italian-American Seafood Stew) – A tomato-based seafood soup.
  5. Thai Coconut Seafood Curry – A creamy, aromatic seafood dish with Asian flair.

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