Cataplana de Marisco (Seafood Cataplana)

A rich and flavorful seafood stew cooked in a traditional copper pot called a cataplana. Features shrimp, clams, mussels, and fish simmered in a tomato and white wine broth.

60m4 servings

Contains shellfishContains fishPEANUT-free

520 cal|40g protein|20g carbs|28g fat|3g fiber

Ingredients

3 tablespoons Olive Oil
1 medium Onion
4 cloves Garlic
1 medium Red Bell Pepper
2 medium Tomatoes
1 cup White Wine
1 cup Fish Broth
about 225 g Shrimp
about 450 g Clams
about 450 g Mussels
about 225 g White Fish Fillets
about 113 g Chorizo (optional)
0.25 cup Fresh Cilantro
1 teaspoon Salt
0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place a 30.48 cm cataplana or a large heavy-bottomed pot over medium heat (around 148.9°C/150°C). Add the 3 tablespoons of olive oil.
2Add the 1 medium onion and the 1 medium red bell pepper to the pot. Cook, stirring occasionally, until they are softened, about 5 minutes. Add the 4 cloves of garlic and cook for 1 minute more, until fragrant.
3Add the 2 medium tomatoes (chopped), the 1 cup of white wine, and the 1 cup of fish broth to the pot. Stir everything together and bring the liquid to a gentle simmer.
4If using, add the about 113 g of chorizo to the pot. Add the about 225 g of shrimp, the about 450 g of clams, and the about 450 g of mussels. Cover the cataplana or pot tightly and cook for 5 to 7 minutes. You will know they are ready when the clams and mussels have opened.
5Gently add the about 225 g of white fish fillets to the simmering liquid. Cover again and cook for 3 to 5 minutes more, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
6Remove the cataplana or pot from the heat. Stir in the 0.25 cup of fresh cilantro. Season with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
7Serve the Cataplana de Marisco immediately.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

Keep a label checklist handy when you cook

Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.

One practical tip each week. Unsubscribe anytime. See our privacy policy.