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Fish, European

Portuguese fish and seafood cataplana

Cataplana is a Portuguese stew of monkfish, clams and shrimp simmered with tomatoes, peppers and cilantro. This recipe serves 4, takes 55 minutes, is medium difficulty, and costs about €5.00 per person. Success comes from cooking it covered so the steam concentrates the flavors, and from timing each seafood so nothing overcooks.

Let's make an Algarve cataplana, a stew of monkfish, clams and shrimp with tomatoes, peppers and cilantro, served with bread.

Portuguese fish and seafood cataplana
Total time
55 min
Difficulty
Medium
Cost per person
€5.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring

Cataplana takes its name from the hinged copper pot it's traditionally cooked in, two halves that clamp shut to trap steam inside. Here, the monkfish stays in thick, intact chunks, the clams open just enough, and the shrimp stay tender. The tomato and pepper sauce, perfumed with white wine and fresh cilantro, soaks up the juices the shellfish release as they cook, giving you a deep seafood flavor without adding anything extra.

This is a dish for a slightly festive dinner, a Sunday evening, or a gathering where you want to bring a covered pot to the table and lift the lid in front of your guests. Mon Chou gives you this version with a regular lidded pot, no need for the traditional copper cataplana. Give yourself time to chop the vegetables, but once the lid goes on, the cooking moves along in stages on its own.

The ingredients

4 people

Fish counter

  • Monkfish, cut into chunks 500 g
  • Clams 600 g
  • Raw shrimp 300 g

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell pepper 1
  • Green bell pepper 1
  • Onion 1
  • Garlic 3 cloves
  • Fresh cilantro 1 bunch

Bakery

  • Country bread 8 slices

Allergens Fish, Shellfish, Mollusks, Gluten

The step by step recipe

  1. Slice the onion, garlic and peppers thin, and cook them in the olive oil until tender. 12 min

    A pot with a tight fitting lid works very well in place of a real cataplana.

  2. Add the tomatoes and white wine, and simmer until the sauce reduces. 10 min

    The sauce should be thick, since the fish will release water as it cooks.

  3. Lay the monkfish over the sauce, cover and cook gently. 8 min

    Don't stir, so the fish stays in large pieces.

  4. Add the rinsed clams and shrimp, cover and cook until the shells open. 6 min

    Discard any clams that stayed closed after cooking.

  5. Scatter with chopped cilantro and serve with toasted bread for dipping.

    Lift the lid at the table, the aroma is worth the wait.

Our tips to get it right

  • Buy clams that have already been purged, or soak them in salted water for an hour before cooking, so they release their sand first.
  • Don't oversalt the sauce before adding the shellfish, they bring their own sea salt with them.
  • Prep every ingredient before you start, since the cooking moves fast once the lid is on and you won't have time to chop anything mid recipe.

The variations

  • Swap the monkfish for cod or hake, two firm white fish that hold their shape well during cooking.
  • For a fish free version, use more mussels and clams with pieces of mild chorizo instead of the monkfish.
  • To save time, use already peeled shrimp and pre cleaned frozen clams, which cut down on prep work.

What to serve it with

  • Grilled crusty bread for dipping
  • A glass of dry white wine
  • A simple green salad to start

Storage

Cataplana keeps for 1 day in the refrigerator in a sealed container, since seafood doesn't hold up well any longer than that. It doesn't freeze well, as clams and shrimp turn rubbery. Reheat gently over low heat, covered, without letting it boil.

Questions about this dish

Can you make cataplana ahead of time?

You can make the tomato pepper sauce a day ahead and keep it in the fridge. Add the fish and seafood only right before serving, so they keep their texture.

What if some clams stay closed after cooking?

Throw away any clams that didn't open during cooking, they weren't good to begin with. It's a simple rule to follow with any shellfish.

Can you use a different shellfish instead of clams?

Mussels work very well in place of clams, with the same cooking time until the shells open. Cockles are also a good option if you can find them easily.

Do you need a real copper cataplana pot to make this dish?

No, a regular pot with a tight fitting lid works just fine. What matters is trapping the steam during cooking to concentrate the flavors.

How long does it take to make a Portuguese fish and seafood cataplana?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Portuguese fish and seafood cataplana?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Portuguese fish and seafood cataplana cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks, gluten. Always check the labels of the products you buy.

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