Portuguese · Main · Medium
Cataplana
The Algarve's clam-shaped copper pot gives its name to this seafood stew: fish, clams, and chouriço steamed with peppers and wine.
The whole recipe in 60 seconds
Cataplana, in 5 ideas
- A tight lid is essential; the steam does all the work
- Layer the seafood so everything cooks evenly
- Discard any clams that do not open after cooking
- The chouriço adds a smoky depth you will not get from seafood alone
- Mop up the broth with bread; it is the best part
What you need
Ingredients
- 1 lb firm white fish fillets, cut into chunks
- 1 lb littleneck clams, scrubbed
- 1/2 lb shrimp, peeled
- 1/4 lb chouriço, diced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup fish stock
- 1/4 cup olive oil
- Fresh cilantro and lemon for serving
How to make it
Directions
- Heat the olive oil in a wide heavy pot or cataplana and brown the chouriço until it releases its fat.
- Add the onion, peppers, and garlic and cook until softened, about 8 minutes.
- Pour in the wine and stock and bring to a simmer.
- Nestle in the fish chunks, then scatter the clams and shrimp over the top.
- Cover tightly and steam 10 to 12 minutes until the clams open and the fish is opaque.
- Discard any unopened clams, shower with cilantro, and serve with lemon and crusty bread.
Money saver. Buy whatever firm fish is on sale; the stew is forgiving and the broth unifies everything.