Cataplana de Marisco (Seafood Cataplana)

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
• 0.5 pound Shrimp
• 1 pound Clams
• 1 pound Mussels
• 0.5 pound White Fish Fillets
• 4 ounces Chorizo (optional)
• 0.25 cup Fresh Cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Place a 12-inch cataplana or a large heavy-bottomed pot over medium heat (around 300°F/150°C). Add the 3 tablespoons of olive oil.
2. 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.
3. 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.
4. 4If using, add the 4 ounces of chorizo to the pot. Add the 0.5 pound of shrimp, the 1 pound of clams, and the 1 pound 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.
5. 5Gently add the 0.5 pound 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 145°F (63°C).
6. 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.
7. 7Serve the Cataplana de Marisco immediately.

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