The Portuguese seafood cataplana is a classic coastal dish that combines Atlantic freshness with aromatic spices. This traditional stew cooks in its characteristic copper pot, but you can achieve spectacular results in a heavy casserole.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 200 g fresh prawns with shell
- 300 g cleaned mussels
- 200 g fresh clams
- 150 g desalted cod loin
- 2 large onions, finely chopped
- 4 garlic cloves, sliced
- 1 red pepper, cut into strips
- 400 g crushed tomatoes
- 200 ml fish broth
- 1 tsp sweet paprika
- 1 fresh rosemary sprig
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Rinse mussels and clams thoroughly under cold water, discarding any cracked or open shells that do not close when tapped; this trick prevents grit in your final dish.
- Step 2 Pan 5 min
In a heavy casserole, heat olive oil over medium heat, add chopped onion and garlic, and sauté for 5 minutes until translucent and aromatic without burning them.
- Step 3 Pot / simmer 8 min
Stir in red pepper and crushed tomatoes, cook for 8 minutes stirring to concentrate natural sugars, then remove from heat and mix in paprika to prevent bitterness.
- Step 4 Pot / simmer 10 min
Return the pot to the heat, pour in fish broth and rosemary, bring to a gentle boil, and simmer covered for 10 minutes to create a fragrant and flavorful broth.
- Step 5 Cook 7 min
Add prawns and cod, cover, and cook for 4 minutes until prawns turn pink, then add mussels and clams, covering for 3 more minutes until they fully open.
- Step 6 Serve 2 min
Discard any unopened shells, sprinkle with fresh parsley, and serve immediately with rustic bread for dipping; this final step preserves the delicate seafood texture.