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Cataplana
Cataplana (Portuguese Fish Stew)
From The Kitchen Of :
Portuguese Recipes : Dinner Recipes
Total Time
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Cook Time
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Recipe Servings
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Ingredients for Cataplana (Portuguese Fish Stew)
1/4 cup extra-virgin olive oil
8 ounces linguiça, cut into 1/4-inch slices
1 large yellow onion (about 1 pound)
2 medium-size fresh Cubanelle chiles
4 large garlic cloves, sliced (2 tablespoons)
1/2 cup dry white wine
1 (14 1/2-ounce) can whole peeled tomatoes
2 cups clam juice
1 1/2 teaspoons paprika
1/2 teaspoon saffron threads, crushed
2 cups packed chopped kale
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 littleneck clams (about 9 ounces), scrubbed
8 ounces peeled and deveined tail-on raw large shrimp (about 12 shrimp)
4 ounces cleaned small squid tentacles (12 to 15 small tentacles), rinsed
8 mussels (about 4 ounces), scrubbed and debearded
Portuguese rolls, warmed
2 bay leaves
How to Make Cataplana (Portuguese Fish Stew)
Cut onion in half lengthwise and thinly slice lengthwise (about 3 cups). Halve chiles lengthwise, seed them and slice crosswise (about 1 1/2 cups). Crush the can of tomatoes by hand and juices reserved.
Heat oil in a large Dutch oven over medium-high. Add linguiça; cook, stirring often, until fat just starts to render, about 3 minutes. Add onion, chiles, and garlic; cook, stirring often, until vegetables are just softened, 5 to 7 minutes.
Add wine to mixture in Dutch oven; cook, scraping up any browned bits from bottom of Dutch oven, until nearly evaporated, about 2 minutes. Add crushed tomatoes and juices, clam juice, bay leaves, paprika, and saffron. Bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer 15 minutes.
Stir kale, salt, and black pepper into stew. Nestle clams, shrimp, squid, and mussels into stew. Cover and increase heat to medium-high; cook until mussels and clams open and shrimp and squid are just cooked through, 4 to 6 minutes. Discard any closed clams or mussels.
Cataplana
Waterford Twp, MI 48329
