Cataplana.jpg

portuguese cataplana (seafood stew)

INGREDIENTS:

2 large yellow onion chopped

1 fennel bulb chopped

8 ounces linguica or chorizo chopped

4 cloves garlic minced

2 bell peppers, different colors, thinly sliced

2 pounds Yukon Gold potatoes, peeled and chopped

1 bay leaf

1 pinch saffron thread

1/4 teaspoon sweet paprika

2 pounds clams (rinsed in water with cornmeal)

1 pound mussels (de-bearded)

1 pound large shrimp (de-shelled)

1 pound flaky white fish (monkfish etc) chopped

1 can tomatoes (14 oz) (drained)

4 cups seafood stock

Splash of white wine

Parsley to garnish chopped

Olive Oil

Sea salt

Red chili pepper flakes to taste

Make it.

 

INSTRUCTIONS:

Keep stock on low heat separately with saffron threads added in a small saucepan

  • In a large pot, such as a Dutch oven, heat to medium-high and add a splash of olive oil and chorizo, cook about 5 minutes to lightly brown.

  • Add in onion and fennel and cook until soft but don't burn, another 6-8 minutes

  • Add bell peppers and cook another 4-5 minutes

  • Add garlic and cook 1 additional minute

  • Add a splash of wine to deglaze the pan and loosen and stuck pieces

  • Add tomatoes, bay leaf, paprika, and chili flakes.

  • Chili flakes can pack a punch so a little goes a long way

  • Add potatoes

  • Slowly add the warm stock, trying to keep the pot at a constant simmer

  • Let simmer for 20-25 minutes stirring occasionally

  • Turn heat up to boil the stock, add all seafood at this time.

  • Boil 5-10 minutes stirring occasionally until all the seafood is cooked through.

  • Discard any shellfish that remains locked close after cooking.

  • Serve in individual bowls with parsley for garnish and crusty bread