Dinner Party · Portuguese
Portuguese Cataplana de Marisco
Seafood steams in its own juices inside the cataplana, locking in intense and concentrated flavors.
Why This Works
The steam-based cooking method locks in the brine and juices of the shellfish, creating a naturally seasoned broth.
The Upgrade
Add a teaspoon of piri-piri sauce to the tomato base for a deeper, fiery finish.
Chef's Secret
Michelin TechniqueDiscard any mussels that don't open; they are a sign of poor quality and can ruin the sauce.
Ingredients
Total time including resting: 45 min
Directions
Heat oil in a large, deep heavy-bottomed pot over medium heat.
2 minSauté onion and peppers until softened and beginning to caramelize.
8 minAdd garlic and cook until aromatic, ensuring it does not brown.
2 minAdd tomatoes and simmer to reduce slightly for depth.
5 minPour in white wine and let it bubble to cook off the raw alcohol.
3 minArrange fish, prawns, and mussels in the pot.
2 minCover tightly and simmer until mussels open and fish is opaque.
8 minRemove from heat, sprinkle with fresh cilantro, and serve directly from the pot.
Wine Pairing
Vinhas Velhas White
White Wine
The BottleNiepoort Redoma Branco
The intense, concentrated seafood flavors from the cataplana require a complex white with high minerality. This wine's layered profile stands up to the broth without masking the delicate sweetness of the shellfish.
Nutrition per Serving
380
calories
45g
protein
12g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Alentejo Bread
Use thick slices of local sourdough bread to absorb every drop of the intense seafood-infused broth.
Ingredients
Directions
Preheat your oven broiler to high.
Brush both sides of each sourdough slice generously with olive oil.
Place bread on a baking sheet and toast for 2-3 minutes per side until deeply golden and crisp.
Remove from the heat and immediately rub one side of each slice with the cut garlic clove.
Sprinkle lightly with flaky sea salt and fresh parsley.
Serve warm alongside the Cataplana to ensure maximum absorption of the broth.
Side Dish
Tomato and Green Pepper Salad
Combine diced tomatoes, green peppers, and onions with olive oil for a refreshing, crunchy salad that mirrors the stew's ingredients.
Ingredients
Directions
Combine the diced tomatoes, green peppers, and red onion in a chilled glass bowl.
Whisk the olive oil, vinegar, salt, and pepper together in a small ramekin until emulsified.
Drizzle the vinaigrette over the vegetables immediately before service to maintain the crunch.
Toss gently with two spoons to coat the ingredients without bruising the tomato flesh.
Adjust seasoning to taste, ensuring the acidity balances the richness of the Cataplana.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.