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Cataplana (fish stew)

Serves: 4

Duration: 1hr

Difficulty: Intermediate

Ingredients

For the Cataplana

  • 100g Onion
  • 30g Mixed green and red pepper
  • 50g Tomato
  • 100g Potato
  • 300g Fresh fish (Red Mullet)
  • 150g Prawns
  • 100g Mussels
  • 100g Clams
  • 10g Coriander
  • Dash of Brandy
  • 10g Piri Piri
  • 100 ml Fish Stock
  • 100 ml Bisque
For 1 litre of bisque
  • 200gr prawn heads
  • 100gr onions
  • 100gra carrots
  • 100gr leeks
  • 3 stalks of celery
  • 2 bay leaves
  • 7 sprigs of parsley
  • 10cl brandy
  • 1 tablespoon black pepper
  • ¼ teaspoon saffron filaments
For 1 litre of fish stock
  • 100gr onions
  • 100grCarrots
  • 100gr leeks
  • 100gr Tomatoes
  • 5 sprigs of parsley
  • Bones and head of fish
  • Fresh Parsley
  • 2 units bay leaf
  • 1 cup of white wine

This is a typical dish from the Algarve in southern Portugal and the cooking utensil is believed to have been an adaptation of the Moroccan tagine which also involves steaming as the principal cooking process. Don’t despair if you haven’t got the special Portuguese pot – a shallow casserole or lidded wok will work perfectly well…..

Method

For the Cataplana

1. Peel onions, peppers blanched tomatoes.
2. In a pot add a chopped garlic with olive oil and prepared vegetables
3. Stew for 7 minutes before adding the bisque and fish stock and season with salt and piri piri
4. Add peeled prawns, mussels and clams.
5. Close the Cataplana and stew for 1 minute.
6. In a separate pan with a tablespoon of olive oil and braise the fish (red mullet) before adding to the Cataplana.
8. Add chopped coriander a dash of brandy
9. Take two slice of sourdough bread and toast over coals before serving on top of the Cataplana.

For the bisque

1. Peel prawns removing the heads. Braise heads with olive oil and flame them with brandy.
2. In a pot stew onions, carrots leeks, celery, bay leaves, parsley and tomato’s until tender.
3.add the saffron filaments.
4. Add prawn heads with a litre of water, bring to boil and blend.
5. Strain through a chinois into a pan and reduce.

For the stock

1. Fillet the fish, removing all bones and innards.
2. In a pot add the fish heads and bones onions carrot, leeks, celery , tomato and parsley together with a litre of water. Bring to the boil, reduce and strain with chinois.

Ingredients

For the Cataplana

  • 100g Onion
  • 30g Mixed green and red pepper
  • 50g Tomato
  • 100g Potato
  • 300g Fresh fish (Red Mullet)
  • 150g Prawns
  • 100g Mussels
  • 100g Clams
  • 10g Coriander
  • Dash of Brandy
  • 10g Piri Piri
  • 100 ml Fish Stock
  • 100 ml Bisque
For 1 litre of bisque
  • 200gr prawn heads
  • 100gr onions
  • 100gra carrots
  • 100gr leeks
  • 3 stalks of celery
  • 2 bay leaves
  • 7 sprigs of parsley
  • 10cl brandy
  • 1 tablespoon black pepper
  • ¼ teaspoon saffron filaments
For 1 litre of fish stock
  • 100gr onions
  • 100grCarrots
  • 100gr leeks
  • 100gr Tomatoes
  • 5 sprigs of parsley
  • Bones and head of fish
  • Fresh Parsley
  • 2 units bay leaf
  • 1 cup of white wine

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