Cataplana is a traditional seafood dish from the Algarve region in Southern Portugal. This dish, named after its cooking vessel, has a rich history and is believed to be inspired by the Moorish tagine. The cataplana is filled with prawns, clams, mussels and fish and is certainly a show stopper!
Cataplana | Portuguese Fish Stew from Algarve
- 1 lb prawns cut in half lengthwise
- 1 lb seabass cut into small portions
- ½ cup extra virgin olive oil
- 4 cloves garlic minced
- 2 onions
- 1 red bell pepper dice about ¾ of the pepper and cut the remainder in rings for garnish
- ½ cup white wine
- ½ cup clam juice or fish stalk
- 1 can diced tomatoes
- 2 lbs clams exteriors cleaned and rinsed
- 1 lb mussels exteriors cleaned and rinsed
- ¼ cup cilantro chopped
- ¼ cup parsley chopped
- salt to taste
- black pepper to taste
- hot sauce to taste
- bread for dipping into sauce
- Season the prawns and sea bass with salt and pepper.
- Heat the cataplana pan over medium heat. Add olive oil. Once the oil is hot add the garlic, onions and chopped red bell pepper. Season with salt and pepper to taste. Stir and then shut the cataplana or cover your pot with a lid. Let it sauté for about 15-20 minutes until the onions are tender and translucent.
- To the cataplana add in the white wine, clam juice and canned diced tomatoes. Stir. Add in the clams and mussels then fasten the lid. Allow those to cook for about 5 minutes.
- Add in the cilantro, parsley, prawns and seabass. Add in piri piri sauce to your taste. Top the seafood with the red bell pepper rings and fasten the lid. Cook for about 10 minutes, until the fish is flakey or has reached an internal temperature of 145°F.
- Serve alongside warmed bread!