Traditional Portuguese Seafood Cataplana Recipe

If you’re in the mood for a dish that is a true celebration of the sea, look no further than this Portuguese Seafood Cataplana. It’s more than just a meal; it’s an experience that transports you to the coastal shores of Portugal with every bite. This recipe is perfect for those who adore seafood soups, featuring a vibrant mix of fresh fish, shellfish, and aromatic spices, all cooked together in a unique clam-shaped pot.

Imagine the rich, briny flavors of the ocean combined with the sweetness of ripe tomatoes and fresh herbs. The cataplana allows these ingredients to meld beautifully, creating a dish that is both hearty and comforting. Whether you’re hosting a dinner party or simply indulging in a family meal, this seafood cataplana is guaranteed to impress.

Authentic and Flavorful Portuguese Seafood Cataplana

A traditional Portuguese Seafood Cataplana with prawns, fish, and clams, garnished with parsley, served in a clam-shaped pot on a rustic table.

This traditional Portuguese Seafood Cataplana is a delightful medley of fresh seafood, including succulent prawns, tender fish fillets, and plump clams, all simmered in a fragrant broth. The dish is slightly spicy, with hints of garlic and aromatic herbs, resulting in a savory and satisfying experience that captures the essence of Portuguese cuisine.

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 large tomatoes, diced
1 teaspoon smoked paprika
1 cup white wine
2 cups seafood stock
400g firm white fish fillets, cut into chunks
200g prawns, peeled and deveined
200g clams, scrubbed
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Instructions

Heat the olive oil in a cataplana or large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
Stir in the bell pepper and diced tomatoes, cooking for another 5 minutes until the vegetables are tender.
Add the smoked paprika, white wine, and seafood stock. Bring to a gentle simmer.
Carefully add the fish chunks, prawns, and clams. Cover the pot and cook for about 10-15 minutes, or until the clams have opened and the seafood is cooked through.
Season with salt and black pepper to taste. Garnish with fresh parsley and serve hot with lemon wedges on the side.