PORTUGUESE SEAFOOD & FISH CATAPLANA RECIPE - (3.7/5)
Provided by á-25087
Number Of Ingredients 15
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.
PORTUGUESE FISH STEW (CALDEIRADA DE PEIXE)
This Portuguese fish stew contains a mixture of fish including squid, prawns, clams and mussels. It is a low calorie recipe and makes several portions, perfect for sharing with a group of friends or family
Provided by olivemagazine
Categories Dinner
Time 1h
Yield Serves 6-8
Number Of Ingredients 17
Steps:
- Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.
- Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
- Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.
Nutrition Facts : Calories 389 calories, Fat 4.4 grams fat, SaturatedFat 0.8 grams saturated fat, Carbohydrate 38.2 grams carbohydrates, Sugar 7.8 grams sugar, Fiber 4.1 grams fiber, Protein 38.2 grams protein, Sodium 1.7 milligram of sodium
HAKE & SEAFOOD CATAPLANA
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
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
CATAPLANA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wash cockles or clams under cold running water and scrub with a stiff brush. Place in a large bowl, cover with a wet towel, and reserve in the refrigerator.
- Core and seed peppers. Cut into fine julienne, about 2-inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into thin 2-inch lengths and finely julienne.
- Grease both halves of the interior of a cataplana, or large heavy Dutch-oven kettle, with butter. Put the clams in first, then the julienned vegetables, sausage, tomato, fish stock, Port, and pepper. Tightly close the two halves of the cataplana, using the pin and the clips on the outside to get a snug fit. Then place the closed dish over high heat for 10 minutes, or until the shells open. Just before the 10 minutes are up, open the cataplana, add the lemon juice and close it again for a minute or two.
- Remove the cataplana from the stove and open it at the table. Sprinkle with chopped parsley, ladle into soup bowls, and serve immediately.
PORTUGUESE SEAFOOD CATAPLANA
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.
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- Clean all seafood and fish. Cut fish into generous pieces and season with salt. Cook potatoes in the skin and then peel them. Slice the rest of ingredients - onions, peppers, garlic, tomatoes, chili.
- Put vegetables and fish In the cataplana. Add olive oil and wine. Top with mussels, clams and prawns. Close and cook over a low heat for 10 minutes.
- Add the potatoes and the herbs. Simmer for 5 more minutes, turning the cataplana several times.
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- Heat oil in a large cataplana or saucepan with lid over medium-high heat. Add sausage and cook, stirring occasionally, 5 minutes or until lightly browned.
- Add onion, next 4 ingredients, and red pepper, if desired; cook 5 minutes or until vegetables are tender. Stir in tomatoes and wine; bring to a boil. Add clams and shrimp.
- Lock cataplana lid and cook, shaking cataplana occasionally, 7 minutes or until clams open. Or, cover saucepan and cook, stirring occasionally if necessary, 7 minutes or until clams open. (Discard any that do not.) Open carefully; sprinkle with parsley.
CATAPLANA STEW WITH SAUSAGE AND CLAMS RECIPE - FOOD & WINE
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5/5 Servings 4
- In a large pot, heat the oil over moderately high heat. Add the sausage; cook, turning, until browned, about 10 minutes. Remove. Pour off all but 2 tablespoons fat.
- Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and paprika and cook, stirring, for 30 seconds longer. Remove from the heat. Cut the sausage into 1/2-inch slices and stir them and the tomato paste into the pot.
- In a medium stainless-steel saucepan, combine the clam juice, wine, bay leaves, and red-pepper flakes. Discard any clams that are broken or do not clamp shut when tapped. Add the clams to the pan. Cover and bring to a boil. Cook, shaking the pan occasionally, until the clams open, about 3 minutes. Remove the open clams and continue to cook, uncovering the pan as necessary to remove the clams as soon as they open. Discard any that do not open.
- Carefully pour the clam-cooking liquid into the sausage mixture, leaving any grit in the bottom of the pan. Add 2 tablespoons of the parsley, salt if needed, and the black pepper. Bring to a simmer, cover, and continue simmering for 5 minutes. Stir in the clams in their shells. Simmer, covered, just until the clams are warm through, about 1 minute. Serve topped with the remaining parsley.
PORTUGUESE SEAFOOD STEW WITH CLAMS - FEARLESS EATING
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- If using fresh whole clams, remove as much sand and dirt as possible from the outer shells by rinsing and scrubbing. Then soak them in water for about 15-20 minutes to remove sand from inside the shells.
- Add about 1 ½ cups water to a 6 quart stockpot and bring it to a boil. Add the clams, cover and remove once the shells open, about 5 - 10 minutes. Strain the clam broth and reserve. You’ll get about 2 ½ cups clam broth give or take a half cup either way. Let the clams cool for a few minutes and then remove the clam meats and chop, if desired.
- If using canned clams, simply strain the clams from the juice and reserve the juice. You’ll get about 1/2 cup of clam juice per can. You may need to purchase some additional bottled clam juice to be added to the stew.
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