Portuguese Seafood Fish Cataplana Recipe 375

PORTUGUESE SEAFOOD CATAPLANA

Portuguese Seafood Cataplana image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 ounce linguica sausage or fresh chorizo, removed from the casing
1 1/2 tablespoons sliced shallot, optional
1 1/2 tablespoons chopped garlic
1 pound fresh manila clams
1 1/2 ounces medium-size shrimp, peeled and deveined
1/4 cup crushed vine ripe tomatoes, fresh or canned
2 tablespoons white wine
Smoked paprika
Hawaiian sea salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1 lemon, cut into wedges, for serving

Steps:

In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes.
Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes.
Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.

HAKE & SEAFOOD CATAPLANA

Hake & seafood cataplana image

Tuck into this Portuguese-inspired dish with mussels and prawns. It's healthy, low in calories, and provides three of your 5-a-day, along with iron, folate, vitamin C and fibre

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Supper

Time 50m

Number Of Ingredients 13

Ingredients

2 tbsp cold-pressed rapeseed oil
1 onion , halved and thinly sliced
250g salad potatoes , cut into chunks
1 large red pepper , deseeded and chopped
1 courgette (200g), thickly sliced
2 tomatoes , chopped (150g)
2 large garlic cloves , finely grated
1 tbsp cider vinegar (optional)
2 tsp vegetable bouillon powder
2 skinless hake fillets (pack size 240g)
150g pack ready-cooked mussels (not in shells)
60g peeled prawns
large handful of parsley , chopped

Steps:

Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn't have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering - this helps keep in the juices).
Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.

Nutrition Facts : Calories 476 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 47 grams protein, Sodium 1.73 milligram of sodium

PORTUGUESE SEAFOOD & FISH CATAPLANA RECIPE - (3.7/5)

Portuguese Seafood & Fish Cataplana Recipe - (3.7/5) image

Provided by á-25087

Number Of Ingredients 15

Ingredients

2 pounds clams
2 pounds black tiger shrimp
3 1/4 pounds large grouper steaks, about 1 inch thick (you can use other types of fish such as fresh conger or perch)
8 medium size potatoes, peeled and sliced into 1/2 inch wheels
1 medium cooking onion, peeled, thinly sliced and taken apart into onion rings
5 cloves garlic roughly chopped
2 medium size tomatoes, peeled and sliced in 1/2 inch wheels
1 red pepper diced
1/4 cup olive oil
1 tablespoon course sea salt
8 sprigs of large leaf (Italian) parsley
2 bay leaves
3/4 cups white wine
2 tablespoon tomato paste
4 sprigs of parsley for garnish

Steps:

Drizzle and spread around ½ the oil on the bottom of the cataplana. If you don't have a cataplana vessel, you can still make this dish in a wide pot with a tight lid. Spread ½ the clams on the bottom of the cataplana. Spread ½ the onions slice evenly over the clams. Place one full layer of potato slices over the onions. Place ½ the fish steaks over the potatoes. Sprinkle ½ the salt evenly over the fish. Sprinkle ½ the garlic evenly over the fish. Place ½ the sprigs of parsley evenly over the fish. Spread ½ the shrimp evenly over the fish. Layer ½ the tomato slices over the shrimp and fish. Spread ½ the diced red pepper over the tomato slices. Next, layer the remaining onion slices. Layer remaining potato slices over the onions. Place remaining fish steaks over the potatoes. Sprinkle remaining salt evenly over the fish. Sprinkle remaining garlic evenly over the fish. Place remaining sprigs of parsley evenly over the fish. Spread ¼ of the shrimp evenly over the fish. Layer remaining tomato slices over the shrimp and fish. For the last layer, spread around the remaining shrimps, clams and diced red pepper. In a small bowl, dissolve the tomato paste in the wine and pour it evenly over top. Drizzle the remaining olive oil over top of the entire mix. Place the lid over the cataplana and lock in place. Place the cataplana on the burner at medium high for 15 minutes. You should hear the liquids bubbling inside. Reduce the heat to medium and continue to cook for 30 minutes. Carefully (the vessel is hot and will release very hot steam) unlock and open the lid. With a fork, poke one of the potato slices. If the fork pokes through easily, your cataplana is ready. If the potato is still a touch hard, lock the lid and continue to cook another 5 minutes on medium high or until the potato is tender. Serve the cataplana hot and enjoy! Place the fresh sprigs of parsley over the dish.

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