Cataplana

The name Cataplana refers both to the dish and the traditional copper cooking utensil.

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.

For the Cataplana:

  1. Peel onions, peppers blanched tomatoes.
  2. In a pot add 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, braise the fish (red mullet) before adding to the Cataplana.
  7. Add chopped coriander and a dash of Brandy
  8. Take two slices of sourdough bread and toast over coal before serving on top of the Cataplana.

For the bisque:

  1. Peel the prawns removing the heads. Braise the heads with olive oil and flame them with Brandy.
  2. In a pot, stew onions, carrot leeks, celery, bay leaves, parsley and tomatoes until tender.
  3. Add the saffron filaments.
  4. Add the prawn heads with a liter 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, carrots, leeks, celery, tomato and parsley together with a liter of water.
  3. Bring to boil, reduce and strain with chinois. 

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Portuguese

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
  • 100ml Fish stock
  • 100ml Bisque

For 1 liter of bisque:

  • 200g Prawn heads
  • 100g Onions
  • 100g Carrots
  • 100g Leeks
  • 3 Stalks of celery
  • 2 Bay leaves
  • 7 Spring of parsley
  • 10cl Brandy
  • 1tbsp black pepper
  • 1/4 tsp saffron filaments

For 1 liter of fish stock:

  • 100g Onions
  • 100g Carrots
  • 100g Leeks
  • 100g Tomatoes
  • 5 Springs parsley
  • Bones and head of fish
  • 2 Units bay leaf
  • 1 Cup of white wine

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The name Cataplana refers both to the dish and the traditional copper cooking utensil.

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.

For the Cataplana:

  1. Peel onions, peppers blanched tomatoes.
  2. In a pot add 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, braise the fish (red mullet) before adding to the Cataplana.
  7. Add chopped coriander and a dash of Brandy
  8. Take two slices of sourdough bread and toast over coal before serving on top of the Cataplana.

For the bisque:

  1. Peel the prawns removing the heads. Braise the heads with olive oil and flame them with Brandy.
  2. In a pot, stew onions, carrot leeks, celery, bay leaves, parsley and tomatoes until tender.
  3. Add the saffron filaments.
  4. Add the prawn heads with a liter 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, carrots, leeks, celery, tomato and parsley together with a liter of water.
  3. Bring to boil, reduce and strain with chinois. 

Browse by tags

Portuguese

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
  • 100ml Fish stock
  • 100ml Bisque

For 1 liter of bisque:

  • 200g Prawn heads
  • 100g Onions
  • 100g Carrots
  • 100g Leeks
  • 3 Stalks of celery
  • 2 Bay leaves
  • 7 Spring of parsley
  • 10cl Brandy
  • 1tbsp black pepper
  • 1/4 tsp saffron filaments

For 1 liter of fish stock:

  • 100g Onions
  • 100g Carrots
  • 100g Leeks
  • 100g Tomatoes
  • 5 Springs parsley
  • Bones and head of fish
  • 2 Units bay leaf
  • 1 Cup of white wine

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