Recipe: Fish and seafood cataplana from the Vicentina coast (Western Algarve) with saffron
- Feeding the Family
- Published on Sunday, 31 May 2020 11:05
- Last Updated on 29 May 2020
- Monica Costa
- 0 Comments
Cataplana is a traditional dish combining shellfish and fish in a sweet tomato, paprika and herb sauce, prepared using a typical Portuguese copper pot – cooked and presented in a typical Algarve manner! This recipe from Portugal was kindly donated to London Mums by Martinhal Family Hotel & Resorts.
Ingredients (serves 4 persons)
200grs clamshell alive
200grs linger alive
300grs fresh shrimp
400grs fresh snapper
400grs fresh wreakfish
500 grs fresh tomato of the season
200 grs white onion
100grs green pepper
100grs red pepper
400grs white potatoes
4 cloves garlic
200ml white wine
100ml of organic olive oil
Q.b. saffron filaments
Start by wiping the fish, then put some thick salt and set aside. Cook the potatoes with rind, so describe the reserve and the cooked. Then cut the tomato and onion to the socks and roll the peppers and garlic.
Place the vegetables interspersed in the cataplana copper pot and sprinkle with the white wine and olive oil. Close the cataplana pot and leave to cook for 6 to 8 minutes and allow to simmer.
Open the Cataplana, placed the sliced potatoes and then the fish and shellfish in the center, sprinkle with chopped coriander, filaments of saffron and seasoned with parsley.
Leave to boil again for 10 minutes until fish and shellfish are cooked.
This is the adapted recipe as the original does use saffron. For the real experience use fresh ingredients!
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums