Recipe: Fish and seafood cataplana from the Vicentina coast (Western Algarve) with saffron

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. salt 

Q.b. saffron filaments 

Red chilli 

 

Method 

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! 

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