Seafood Cataplana
From dfinley 17 years ago
- 35 minutes to make
- Serves 46
This is a recipe that we had in Portugal and we bought the pot that is normally cooked in. You don't have to have the pot in order to cook, but it's more fun! You can add Use any kind of seafood that you like.. Read more . the original recipe calls for Monkfish, which I found to be very expensive in the US, so I just added a firm white fish and shellfish. See less
Ingredients
- 2 lbs. fish fillets, preferably firm, such as rockfish, haddock, monkfish, etc. Use what is freshest, but avoid oily or red-fleshed fish such as salmon, tuna and mackerel. shopping list
- 12 small clams shopping list
- 12 medium shrimp (peeled and deveined) shopping list
- 12 large scallops or 15 small (optional) shopping list
- 2 large onions, peeled, halfed, and thinly sliced shopping list
- 2 peppers, one red, one orange, seeded and sliced 2"X1/2" shopping list
- 3 large tomatoes, seeded and chopped shopping list
- 2 T. extra virgin olive oil shopping list
- 1 C. white wine shopping list
- 1 small bunch cilantro (or you can use 2 T paste) shopping list
- sea salt and freshly ground pepper shopping list
- red pepper flakes or piri-piri flakes shopping list
How to make it
- Pour olive oil in heated heavy skillet, add the onions and saute until soft.
- Add peppers and cook another 5 minutes
- Toss in tomatoes, season with S&P and remove from heat.
- In a heavy oven proof stock pot, or Cataplana pot, place a ladleful of vegetable mixture.
- Over it, place a layer of fish, a few shrimp and scallops. Top with cilantro and pepper flakes (as much or as little as you like)
- Continue layering and end with clams (if used)
- Pour white wine over all and cover with heavy lid
- Place in 350 degree oven for 30-40 minutes.
- Serve in bowls over brown rice and enjoy!!
- I ususally have plenty of crusty bread and a great salad to accompany it.
kukla
cheryilyn
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" It was excellent "
" It was excellent "