Seafoodcataplana Recipes

CATAPLANA

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 & FISH CATAPLANA RECIPE - (3.7/5)

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.

SEAFOOD CATAPLANA

Steps:

• Place all the ingredients in the bottom of a cataplana or a wide saucepan with a close fitting lid.
• Place over a low/medium heat, cover with the lid and cook for 5-8 minutes until the mussel and clam shells have steam open.
• Stir well and remove and discard any mussels or clams which haven't opened. Serve immediately.

HAKE & SEAFOOD CATAPLANA

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.

SEAFOOD "CATAPLANA" WITH SAFFRON, VERMOUTH, AND SORREL

Steps:

• Mince garlic and finely chop shallot and onion. Cut bell peppers into julienne strips. Cut tomato into 1/4-inch dice. Scrub clams and mussels and remove beards from mussels. Shell and devein shrimp.
• In a 4-quart shallow heavy kettle with a tight-fitting lid cook garlic, shallot, onion, and bell peppers in oil, uncovered, over moderate heat, stirring, 5 minutes, or until peppers are softened. Add vermouth, wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup. Add stock or clam juice and cream and bring to a boil. Immediately add clams and simmer until they just begin to open, about 3 minutes. Stir in mussels, shrimp, tomato, and sea salt and pepper to taste and stir until combined well. Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels. Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes. Return seafood to cooking liquid and stir in crayfish and sorrel. Heat cataplana over moderate heat until just heated through.

SEAFOOD PICCATA

Steps:

• Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
• Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
• Toss pasta with seafood sauce and parsley.

CATAPLANA

Steps:

• Sauté onion in 1 tablespoon of the olive oil until tender.
• In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add the onions, ham and oregano; cover and cook until the mixture is fragrant, about 3 minutes. Stir in the stock, ketchup, cream and Tabasco and bring to a boil. Immediately add the shrimp, squid and lobster. Return just to a boil, then simmer 2 minutes, or until the shrimp are pink. Season with salt to taste. Serve immediately with the rice.