This is a typical dish from the Algrave 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.
With Souther Portugal being three quarters surrounded by sea, it is not surprising that fish and seafood feature heavily in the diet. Originally Cataplana was an entirely seafood dish, utilising items such as clams and mussels. It was the ideal way to steam shellfish to perfection.
At Bar Douro we try to keep close the traditions using a base of clams, mussels and prawns, topped with the catch of the day and served with josperised bread to mop up all the delicious sauce.