Entree: Portugal – Portuguese Seafood Coast – Cataplana de Marisco (Portuguese seafood stew cooked in a hinged cataplana pan with mixed shellfish, fish and aromatic broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, about 6 oz (170 g), sliced into strips
- 6 oz (170 g) chouriço or Portuguese chorizo, sliced
- 14 oz (400 g) canned chopped tomatoes or 2 cups (480 g) fresh ripe tomatoes, chopped
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) fish or shellfish stock
- 1 pinch (about 0.5 g) saffron threads, soaked in 1 tbsp (15 ml) warm water, or 1/8 tsp (0.5 g) ground turmeric as substitute
- 1 tsp (2 g) smoked paprika
- 1 bay leaf
- 1 lb (454 g) clams, scrubbed
- 1 lb (454 g) mussels, scrubbed and debearded
- 12 large shrimp, approx. 1 lb (454 g), peeled and deveined, tails on or off as preferred
- 1 lb (454 g) firm white fish (cod, monkfish or sea bass), cut into 1½-inch (4 cm) chunks
- 2 tbsp (30 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Heat olive oil in the cataplana over medium heat (or in a large heavy-bottomed skillet with tight-fitting lid). Add sliced chouriço and cook 2–3 minutes to render flavor.
2. Add sliced onion, garlic and red bell pepper; sauté until softened and beginning to color, about 6–8 minutes. Stir in smoked paprika.
3. Add chopped tomatoes, white wine, stock, soaked saffron with its soaking liquid, and bay leaf. Bring mixture to a gentle simmer and season with salt and pepper.
4. Arrange clams and mussels in the bottom of the cataplana, then top with shrimp and fish chunks. Seal the cataplana lid (or cover skillet tightly) and cook over medium-low heat until shellfish open and fish is opaque, about 8–10 minutes. If using a skillet, check once at 6 minutes and re-cover.
5. Open the cataplana, stir gently to mix juices and discard any unopened shellfish. Sprinkle chopped parsley over the top and adjust seasoning.
6. Serve immediately in the cataplana or transfer to a large shallow bowl with lemon wedges at the side and crusty bread for soaking up the broth.