Portuguese
Cataplana de Marisco
A traditional Algarve seafood cataplana, gently steamed in a hinged copper pan with tomatoes, peppers, white wine, and coriander. The shellfish opens into a fragrant broth that is meant to be spooned over bread or boiled potatoes.
Watch it madeHow2Heroes · 14:49
Ingredients
- Fresh clams300g
- Mussels, scrubbed and debearded300g
- Large raw prawns, shell-on6
- Monkfish or firm white fish, cut into chunks200g
- Extra-virgin olive oil3 tbsp
- Onion, thinly sliced1 medium
- Garlic cloves, sliced3
- Red bell pepper, thinly sliced1/2
- Green bell pepper, thinly sliced1/2
- Ripe tomatoes, peeled and chopped2 medium
- Tomato paste1 tsp
- Dry Portuguese white wine120ml
- Bay leaf1
- Sweet paprika1 tsp
- Piri-piri or malagueta chillito taste
- Fresh coriander, roughly chopped1 small handful
- Sea saltto taste
- Freshly ground black pepperto taste
- Lemon wedges2
Method
- Soak the clams in cold salted water for 20 minutes, then rinse well and discard any cracked shells or shells that do not close when tapped.
- Scrub the mussels, remove the beards, and discard any cracked shells or shells that do not close when tapped.
- Season the fish chunks and prawns lightly with sea salt, black pepper, and a little piri-piri.
- Set a cataplana pan over medium heat and warm the olive oil.
- Add the onion, garlic, peppers, and bay leaf, then cook for 6 to 8 minutes until softened but not browned.
- Stir in the tomatoes, tomato paste, paprika, and a pinch of salt, then cook for 5 minutes until the tomatoes begin to break down.
- Pour in the white wine and simmer uncovered for 2 minutes to soften the alcohol.
- Arrange the fish chunks over the vegetable base, then add the clams, mussels, and prawns on top.
- Scatter over half of the coriander, close and lock the cataplana, and cook over medium heat for 10 to 12 minutes, shaking the pan gently once or twice without opening it.
- Open the cataplana carefully away from your face and check that the shellfish have opened and the fish is just cooked through.
- Discard any clams or mussels that remain closed.
- Finish with the remaining coriander and lemon wedges, then serve immediately from the cataplana with the broth spooned over the seafood.
Common questions
Can I substitute the cataplana pan if I don’t have one?
Yes. Use a wide Dutch oven, deep sauté pan, or lidded braiser with a tight-fitting lid. The key is trapping steam so the shellfish open and the fish stays juicy. Avoid a shallow skillet with a loose lid.
How long does Cataplana de Marisco take to cook once everything is in the pan?
After closing the pan, cook over medium heat about 8 to 12 minutes, depending on shell size and fish thickness. It’s done when clams and mussels open and the fish flakes just at the center. Don’t overcook.
What are the most common mistakes when making cataplana de marisco?
Overcooking the seafood is the biggest mistake. Also don’t skip cleaning and checking the shellfish, use a lid that seals well, or brown the vegetables too hard. Add salt carefully because shellfish and reduced sauce can taste salty.
How should I store leftovers, and can I reheat them?
Cool quickly, then refrigerate in a sealed container for up to 1 day. Reheat gently over low heat just until warm, but expect the seafood to be firmer. For best texture, store sauce separately if possible.
What should I serve with Cataplana de Marisco?
Serve with crusty bread to soak up the sauce, or boiled potatoes or rice for a fuller meal. A simple green salad works well. Pair with the same dry Portuguese white wine used in the dish.