Name: Cataplana (Portuguese Seafood Stew)
Prep time: 30 min
Cook time: 30 min
Ingredients: 300 gr Monkfish, cut into large chunks; 12 large King (Green) Prawns, peeled and butterflied; 300 gr Pipis, cleaned; 1 large Brown onion, thinly sliced; 1 medium Red Capsicum, thinly sliced; 4 ripened Tomatoes, chopped (1 can of crushed tomatoes); 1 medium Potato, peeled and cut into wedges (optional); 100 ml Dry white wine; 1 tsp Paprika; 1 tsp Chilli flakes (optional); 3 cloves Garlic, minced; 2 tbsp Olive oil; 1 Bay leaf; Salt & pepper to taste; Parsley, roughly chopped, for garnish; Lemon wedge, for serving

Cataplana (Portuguese Seafood Stew) was the most incredible discovery from our recent hiking adventure in Portugal and this dish quickly became our favorite go-to meal after long days on the trail.

Packed with fresh seafood, vegetables, rich tomatoes, and the warmth of spices, each dish was rustic perfection.

With my love of food, cooking and creating tasty and nutritious meals I fell in love with the simplicity of Cataplana learning from the locals on how to cook this incredible dish.

Note: You don’t need a Cataplana pot to create and enjoy this dish, a good ol’ fashion stew pot will do the trick just nicely.

Cataplana (Portuguese Seafood Stew)

Stunning tastes of Portugal ... the simplest of ingredients with intense flavour. You are not limited to ingredients of my choices listed (although this is traditional version) ... fabulous with chorizo, mussels and other types of fish too.

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Prep Time 30

Cook Time 30

Servings 4

Equipment

Cataplana or a large heavy-duty pot with a tight-fitting lid

Ingredients

300 gr Monkfish, cut into large chunks
12 large King (Green) Prawns, peeled and butterflied
300 gr Pipis, cleaned
1 large Brown onion, thinly sliced
1 medium Red Capsicum, thinly sliced
4 ripened Tomatoes, chopped (1 can of crushed tomatoes)
1 medium Potato, peeled and cut into wedges (optional)
100 ml Dry white wine
1 tsp Paprika
1 tsp Chilli flakes (optional)
3 cloves Garlic, minced
2 tbsp Olive oil
1 Bay leaf
Salt & pepper to taste
Parsley, roughly chopped, for garnish
Lemon wedge, for serving

Instructions

Prepare the seafood: Make sure the pipis are well cleaned. Peel, devein and butterfly prawns. Cut the Monkfish into bite-sized chunks and set everything aside.
In a large Cataplana (or a heavy-duty pot with a lid), heat the olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
Add the capsicum to the pot, sautéing until they begin to soften (about 5 minutes). Then, stir in the chopped tomatoes, potatoes, bay leaf, paprika, and crushed chilli flakes (if using). Let this mixture simmer gently for approx 5 minutes.
Pour in the white wine, stir. Allow the alcohol to cook off, simmering for another 3 minutes.
Add the pipis, prawns, and fish chunks to the pot, stirring lightly to coat the seafood with the sauce. Cover the cataplana (or pot) with the lid. Cook for approx 10 minutes, until the pipis have opened, the prawns are pink, and the fish is tender.
Season with salt and pepper to taste. Discard any pipis that haven’t opened. Sprinkle fresh parsley on top
Serve hot with lemon wedges on the side, alongside some warmed crusty sour dough bread (optional)