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Portuguese Seafood Cataplana

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Portuguese seafood cataplana with clams, mussels, shrimp, fish, and peppers.
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Cataplana de marisco is an Algarve favorite named for the hinged copper pan that traps steam around fresh seafood.

A tomato-wine base cooks first, then shellfish, fish, and shrimp steam briefly under the tightly closed lid.

Discard shellfish that stay closed and stop cooking as soon as the fish becomes opaque.

Serving Suggestions

Bring the pan to the table with crusty bread, lemon wedges, and a simple green salad.

A serving bowl of Portuguese cataplana with shellfish, fish, and tomato broth.

Recipe Notes

A deep lidded skillet works if a cataplana is unavailable; prepare the broth a few hours ahead.

Portuguese seafood cataplana with clams, mussels, shrimp, fish, and peppers.

Portuguese Seafood Cataplana

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A Portuguese seafood stew of clams, mussels, shrimp, and white fish cooked in a hinged cataplana pan.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Portuguese
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Seafood
  • 1 lb small clams scrubbed
  • 1 lb mussels scrubbed and debearded
  • 12 oz large shrimp peeled and deveined, tails left on
  • 1 lb firm white fish cut into irregular 2-inch pieces
  • 1 tsp fine salt divided
Tomato-Wine Broth
  • 3 tbsp olive oil
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic thinly sliced
  • 2 medium red bell peppers cut into strips
  • 14 oz diced tomatoes
  • 1 tsp sweet paprika
  • 1/4 tsp crushed red pepper
  • 1 cup dry white wine
  • 1 cup fish or seafood stock
  • 2 whole bay leaves
  • 1/2 cup flat-leaf parsley roughly chopped
  • 1 whole lemon cut into wedges for serving

Equipment

  • Cataplana pan or large lidded skillet
  • Large bowl
  • Chef’s knife
  • Slotted spoon

Method
 

Prepare the Base:
  1. Season the fish and shrimp with half the salt. Heat olive oil in the cataplana over medium heat and cook onion and peppers for 7 minutes. Add garlic, paprika, and crushed pepper for 1 minute.
  2. Stir in tomatoes, wine, stock, bay leaves, and remaining salt. Simmer uncovered for 8 minutes.
Steam the Seafood:
  1. Nestle clams and mussels into the broth. Close the cataplana or cover the skillet and cook for 5 minutes.
  2. Open carefully, add fish and shrimp, close again, and cook for 5 to 7 minutes until the shellfish open and the fish is just opaque. Discard any unopened shells.
Finish:
  1. Remove bay leaves, scatter with parsley, and serve directly from the pan with lemon wedges.

Nutrition

Calories: 430kcalCarbohydrates: 19gProtein: 48gFat: 14gSaturated Fat: 3gCholesterol: 205mgSodium: 910mgFiber: 3gSugar: 7g

Notes

  • Add the fish and shrimp after the shells begin opening so the delicate seafood does not overcook.
  • Refrigerate leftovers for one day and reheat only until hot; shellfish texture declines with repeated heating.

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