Seafood cataplana
A Portuguese stew of monkfish, clams and large prawns, cooked covered with a vegetable sofrito, white wine and parsley. Serves 4.
Originating in the Algarve, cataplana names both the sealed cooking vessel and the stews prepared in it. This version combines monkfish, clams and large prawns; cooking it covered keeps the steam and juices inside. If you do not have a cataplana, you can use a deep frying pan or casserole with a close-fitting lid, though that alternative is not a traditional cataplana.
Ingredient allergens
Allergen listDepends on the product
-
Eggs
White wine
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Milk and milk products
White wine
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Sulphur dioxide and sulphites
White wine
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Clams, Salt, Large prawns, Extra-virgin olive oil, Garlic, Onion, Sweet paprika, Crushed tomato, Bay leaf, Red bell pepper, Monkfish, Fresh parsley.
Method
- 01
Prepare the clams
Rinse the clams under cold water. Place them in a bowl of cold water with the salt for 1 hour so they can release any sand. Drain them before adding them to the stew.
Ready to continue when: The clams have soaked for 1 hour and are drained.
60 min - 02
Prepare the large prawns
Clean the large prawns, remove the heads and devein them. Set the heads aside to brown, then use them to add their juices to the stew.
Ready to continue when: The prawns are cleaned and deveined, and the heads are set aside.
- 03
Brown the prawn heads
Heat 1 tablespoon of extra-virgin olive oil in the cataplana. Brown the reserved heads, then remove them and keep them for the end.
Ready to continue when: The heads are well browned and set aside.
- 04
Build the sofrito base
Add the remaining 3 tablespoons of oil to the cataplana. Add the garlic and onion and cook over medium-low heat until softened.
Ready to continue when: The garlic and onion are soft but not deeply browned.
- 05
Add the tomato and paprika
Stir in the sweet paprika and crushed tomatoes. Cook over medium heat until the tomato has reduced.
Ready to continue when: The tomato has lost some of its liquid and the mixture has thickened.
- 06
Reduce the wine
Add the bay leaf and pour in the white wine. Cook until the wine has evaporated.
Ready to continue when: The wine is no longer visible as a separate liquid at the bottom.
- 07
Soften the pepper and cut the monkfish
Add the red bell pepper and cook the sofrito until it softens. Meanwhile, cut the monkfish tail into slices about 1 cm thick.
Ready to continue when: The pepper is soft and the monkfish is cut into slices about 1 cm thick.
- 08
Cook covered
Place the monkfish in the cataplana. Add the drained clams and large prawns, then scatter over the chopped parsley. Close the cataplana and cook over medium heat for 10 minutes.
Ready to continue when: The covered cooking time of 10 minutes is complete, the fish and seafood are cooked, and the clams have opened.
10 min - 09
Rest and serve
Remove the cataplana from the heat and let it rest, closed, for 5 minutes. When you open it, you can squeeze the browned heads to add their juices to the stew or serve them alongside it. Serve immediately.
Ready to continue when: The cataplana has rested, closed, for 5 minutes and is ready to serve hot.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
- Temperaturas de conservación de alimentos: SAIA las detalla en TVE www.saia.es/temperaturas-conservacion-alimentos
- Cómo conservar el pescado y el marisco de forma óptima www.instalacionesfrigorificasmonkfri.com/post/c%C3%B3mo-conservar-el-pescado-y-el-marisco-de…
- Conservar pescados y mariscos en restaurantes | Trucos : Pescanova Fish Solutions fishsolutions.pescanova.es/formacion-para-hosteleria/trucos-de-cocina-para-hosteleria/conser…
- Sistemas de control y seguridad alimentaria en los restaurantes del Parque del Marisco de la ciudad de Manta | RECUS. Revista Electrónica Cooperación Universidad Sociedad. doi.org/10.33936/recus.v6i3.3648
- Conservación del marisco en buen estado - Traza www.traza.net/2021/04/14/conservacion-del-marisco-en-buen-estado/
- Productos del mar: temperaturas y controles | Tempk www.tempcontrolpack.com/es/knowledge/seafood-cold-chain-temperature-standards-2025-trends/
- - YouTube www.youtube.com/watch?v=3I1Lf1KlU2M
- Cataplana portuguesa de pescado y marisco, una receta exquisita bonviveur.com/es/recetas/cataplana
- Cataplana portuguesa de bacalao y marisco www.cocinayaficiones.com/cataplana-portuguesa-de-bacalao-y-marisco-receta/
- Receta de cataplana de pescado y marisco (cocina portuguesa) estoyhechouncocinillas.com/2014/10/cataplana-de-pescado-y-marisco.html
- La cataplana portuguesa, ¿de verdad? - Koketo Cataplana. Chef Koketo koketo.es/cataplana
- Cataplana de almejas. Receta tradicional de Portugal - Pepekitchen pepekitchen.com/articulo/cataplana-de-almejas-receta-tradicional-de-portugal/
- En qué Rango de Temperatura Deberías Conservar tus Pescados y Mariscos: Guía Esencial para Pescaderías: - Juan Coll juancoll.com/en-que-rango-de-temperatura-deberias-conservar-tus-pescados-y-mariscos-guia-ese…
- La MEJOR RECETA de Cataplana de Mariscos ?? mariscosgallego.es/receta-de-cataplana-de-marisco/?srsltid=AYCX9vKPqSh3-Z6Ur8CjgNgXe4w-OiStv…
State: Published after documentary validation; no “Tested” label is shown.