Cataplana de Marisco

The story

Cataplana de Marisco is a traditional Portuguese main presented with exact metric quantities, practical preparation detail, controlled temperatures, visual doneness cues and a method suitable for confident home cooking.

Ingredients

• Main ingredients
• 600 g musselscleaned
• 600 g clamscleaned
• 400 g prawnsshell on
• 400 g white fish4 cm pieces
• 200 g onion3 mm slices
• 200 g red pepper5 mm strips
• 400 g tomatoeschopped
• 200 ml white wine
• 25 g fresh coriander

Method

1. Step 1

   Scrub shellfish and remove mussel beards. Cut fish into 4 cm pieces so it does not overcook.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Layer sliced onion, pepper, tomatoes and garlic in a cataplana or wide lidded pan. Add wine and simmer 8 minutes.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Add clams and mussels, cover and steam 4 minutes. Add prawns and fish, reseal and cook 5–7 minutes more.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Open carefully away from your face. Fish should be opaque, prawns pink and shellfish open. Discard closed shells.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Finish with coriander and olive oil. Serve at once with bread.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.