Cataplana
A cataplana is actually a kind of cookware from southern Portugal, traditionally used to prepare seafood. This stew is a delicious and fast example of cuisine from Algarve.
For fish I used Asian basa fish (Pangasius) and it worked fine. To be traditional use Dourada (Gilthead Bream), Robalo (European Seabass), Linguado (European Sole).
Ingredients
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 cloves of garlic, minced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 cups white wine
- 500gr of whole pealed tomatoes.
- Two large frozen fish steaks, sliced
- 500 gr frozen seafood mix (prawns, clams, mussels, crab, etc.)
- 1 tsp cayenne pepper
- 1 tbsp chopped fresh coriander
- Salt and pepper
Preparation
Get the onions and garlic ready and then set the cataplana (or a heavy pot) on the stove with the olive oil on highest setting.
When the oil is hot, add the onions and 2 minutes later the garlic, stir occasionally. Before the garlic browns add the diced tomatoes and the white wine.
When it starts to boil add the frozen fish, the frozen seafood and the peppers, cover and wait until it starts to boil again; lower the heat and add the cayenne, salt and pepper to taste and let it cook for another 10 minutes.
Serve hot and garnish with freshly chopped coriander and a glass of white wine. This stew will feed 4 stew lovers. ](images/tumblr_o7jctwb4br1s18ncdo1_1280.png)
Tagged
- portugal
- cataplana
- algarve
- seafood
- stew