Cataplana de Marisco (Seafood Cataplana)

🛒 Ingredients

• Olive Oil 60 g · 540 kcal
• Onion 200 g · 80 kcal
• Garlic 20 g · 30 kcal
• Red Bell Pepper 150 g · 45 kcal
• Green Bell Pepper 150 g · 45 kcal
• Canned Chopped Tomatoes 400 g · 80 kcal
• Dry White Wine 200 g · 160 kcal
• Fresh Clams (meat) 100 g · 75 kcal
• Fresh Mussels (meat) 100 g · 86 kcal
• Large Shrimp (peeled, deveined) 300 g · 255 kcal
• Firm White Fish Fillets (e.g., Monkfish, Cod) 300 g · 240 kcal
• Fresh Cilantro 15 g · 5 kcal
• Smoked Paprika 5 g · 14 kcal
• Bay Leaves 1 g · 0 kcal

👨‍🍳 Instructions

1. Begin by thoroughly cleaning the shellfish: scrub clams and mussels under cold running water, discarding any that are open and do not close when tapped; peel and devein the large shrimp, leaving the tails on for presentation; cut the firm white fish fillets into large, bite-sized chunks.
2. Heat the olive oil in the cataplana (or a large, heavy-bottomed pot with a tight-fitting lid). Add the finely chopped onion and minced garlic, sautéing over medium heat until softened and translucent, about 5-7 minutes.
3. Add the diced red and green bell peppers to the cataplana, cooking for another few minutes until they start to soften slightly. Stir in the chopped tomatoes, smoked paprika, and bay leaves, mixing well.
4. Pour in the dry white wine and bring the mixture to a gentle simmer, allowing the alcohol to evaporate for about 3-5 minutes. Season the sauce generously with salt and freshly ground black pepper to taste.
5. Carefully layer the white fish chunks and half of the shrimp over the simmering sauce at the bottom of the cataplana. Arrange the cleaned clams and mussels over them, followed by the remaining shrimp.
6. Close the cataplana tightly with its lid, ensuring it's sealed to allow proper steaming. Cook over medium heat for 10-15 minutes, or until all shellfish have opened and the seafood is fully cooked through.
7. Carefully open the cataplana, taking care with the steam. Discard any shellfish that did not open during cooking. Sprinkle generously with fresh cilantro just before serving directly from the cataplana, perhaps with crusty bread.