Seafood Cataplana
8 servings
120 minutes
Cataplana with seafood is a traditional Portuguese dish that embodies the richness of coastal cuisine flavors. It is prepared in a special copper cataplana pan that allows the aromas to deeply penetrate the ingredients. The base of this dish includes sea bass, tiger shrimp, squid, and spicy chorizo that adds richness and a hint of heat. Tomatoes, wine, and spices create a rich, vibrant broth with a warm sea undertone. The final touch is fresh cilantro that adds freshness and lightness to the dish. Cataplana is perfect for cozy family dinners or festive gatherings, and its aroma can transport you straight to the Portuguese coast.
1
We fillet the fish: carefully separate the fillet; discard the skin. Remove the eyes and gills from the head, and rinse.
- Sea bass: 800 g
2
We clean the shrimp, leaving part of the shell on the tail. We rinse the shells under cold water.
- Tiger prawns: 8 pieces
3
We carefully clean the squid from membranes and cut them into rings.
- Squid: 300 g
4
We peel the potatoes and boil them in salted water until cooked.
- Salt: to taste
5
As a result of all the manipulations, there should be two piles: one with fish fillet, peeled shrimp, and squid, and another with fish backbone, head, and shrimp shells.
6
Heat the wok (if you have a Portuguese cataplana pan, even better), pour in 100 ml of oil, add garlic, finely chopped onion, and carrot; sauté for three minutes.
- Olive oil: 150 ml
- Garlic: 6 cloves
- Onion: 1 head
- Carrot: 2 pieces
7
Remove seeds from the chili and add to the vegetables. Adjust the amount of pepper to your taste.
- Red chili pepper: 1 piece
8
Pour in 200 ml of wine, simmer for a minute, then add tomatoes. Simmer for another 5 minutes.
- Dry white wine: 300 ml
- Tomatoes in their own juice: 200 g
9
Add half of the chopped chorizo and half of a small bunch of finely chopped cilantro. Pour in one liter of water. Bring to a boil. Add salt.
- Chorizo: 300 g
- Fresh cilantro (coriander): 1 bunch
10
We add the fish spine, head, and shrimp leftovers.
- Sea bass: 800 g
- Tiger prawns: 8 pieces
11
We simmer on low heat for an hour.
- Salt: to taste
12
Strain the broth through a fine sieve — it should be clear, with a beautiful orange hue and a slight tomato undertone.
13
Add the remaining wine to the broth, bring to a boil, then add shrimp, and after a minute - fish, cook for two minutes, turn off the heat, and add squid and red sweet onion cut into large rings to the turned-off soup. The onion should just 'scald', not cook - only in this case the bitterness goes away, and the onion becomes sweet while remaining crunchy.
- Dry white wine: 300 ml
- Tiger prawns: 8 pieces
- Sea bass: 800 g
- Squid: 300 g
- Sweet red onion: 1 head
14
In a separate pan, quickly fry the remaining chorizo (one minute is enough) in olive oil.
- Chorizo: 300 g
- Olive oil: 150 ml
15
Add sausage to the soup — done!!
- Chorizo: 300 g
16
We pour into plates, placing one boiled potato at the bottom and covering it with seafood broth. We sprinkle with chopped cilantro.
- Salt: to taste
- Fresh cilantro (coriander): 1 bunch
