Portuguese Fish & Seafood Cataplana | Easy Authentic Coastal Stew
Ingredients
Directions
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- Arrange and cut the fish into pieces, place in a bowl and season with the lemon juice, the white wine, salt and pepper andmarinate for 20 minutes.
- Meanwhile, peel and wash the onion and garlic cloves, cut the onions into slices and chop the garlic.
- Wash the tomatoes and cut them into slices.
- Wash, clean and cut the green bell pepper into strips.
- Wash and peel the potatoes and cut them into slices.
- In the cataplana pot, place the onion, garlic, tomato, pepper, potatoes, drained fish, the mussels, shrimp and bay leaf, drizzle with the marinade from the fish, next add Worcestershire sauce over it and the olive oil.
- Cover and simmer for 35 minutes over medium low heat, lightly shaking the cataplana from time to time.
- Make sure everything is well cooked, remove from the heat and serve sprinkled with chopped parsley.
Adapted from a Recipe by: Receitas de Portugal
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the fish types used in this recipe?
Yes, you can substitute the fish types according to your preference or availability. Suitable options include cod, haddock, or tilapia. Aim for a variety of textures and flavors for the best results.
How can I store leftovers of the Cataplana?
Store any leftover Cataplana in an airtight container in the refrigerator. It should be consumed within 2-3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to prevent drying out.
What should I do if my seafood isn't fully cooked after simmering?
If your seafood isn't fully cooked after 35 minutes, cover the cataplana and continue to simmer for an additional 5-10 minutes, checking for doneness. The shrimp should turn pink and opaque, and mussels should be open.
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Comments (4)
What a delight to cook this recipe. Brought back wonderful memories. My Portuguese friends loved it also. I am going g to try some of the other recipes in this section. Well done.