Recipe
Seafood Cataplana Recipe
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Dfinley / All my dishes 9 months ago
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... the original recipe calls for Monkfi... More
Prep:1015m Cook:35m Servings:46
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 Dfinley |
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Fans
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.
- 12 small clams
- 12 medium shrimp (peeled and deveined)
- 12 large scallops or 15 small (optional)
- 2 large onions, peeled, halfed, and thinly sliced
- 2 peppers, one red, one orange, seeded and sliced 2"X1/2"
- 3 large tomatoes, seeded and chopped
- 2 T. extra virgin olive oil
- 1 C. white wine
- 1 small bunch cilantro (or you can use 2 T paste)
- sea salt and freshly ground pepper
- red pepper flakes or piri-piri flakes
Directions
- 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.
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kukla 9 months ago said:
Fantastic!! Loads of flexibility in this one -- a great first post, Dfinley :)
jenniferbyrdez 9 months ago said:
Excellent. Thank you.
cheryilyn 9 months ago said:
Wonderful