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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.