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Cataplana de Marisco is a dish that instantly brings the Portuguese coast to mind. Brimming with fresh shellfish and simmered in a fragrant broth, it captures the essence of the Algarve’s shoreline in both flavour and spirit.
It is cooked and served in a distinctive clam shaped vessel called a cataplana, which traps steam and seals in the aromas. The result is seafood that is tender, fragrant, and steeped in the depth of its own juices.
This is not a rushed meal. It is a dish made to gather people, to be brought to the table still sizzling, its lid lifted with a rush of steam that tells you the sea is close, even if you are far from the shore.
What Is Cataplana de Marisco?
Cataplana de Marisco is a seafood stew that uses the cataplana pot both as a cooking method and a serving dish. It is an experience as much as a recipe, combining taste with theatre.
The seafood is layered inside the pot with a base of sautéed onions, garlic, and tomatoes, along with olive oil and herbs. Once closed, the pot works like a sealed chamber, locking in the flavours until ready to serve.
It is versatile in its mix of seafood, which can include clams, mussels, prawns, squid, or fish. The broth they create together is rich yet clean, carrying both the freshness of the catch and the warmth of its seasoning.
Ingredients and Taste
The key ingredient is, of course, fresh seafood. Clams and mussels bring briny sweetness, while prawns and squid offer meatier texture. A firm white fish can also be added to balance the mix.
The base flavours come from onions and garlic gently softened in olive oil, followed by ripe tomatoes and sometimes a splash of white wine. Bay leaves, coriander, and paprika add depth without overshadowing the seafood.
The taste is layered. First comes the freshness of the shellfish, followed by the richness of the tomato and olive oil. The herbs and spices linger in the background, creating a broth that is both comforting and invigorating.
A Taste of History
The cataplana cooking vessel is thought to have roots in North Africa, brought to the Algarve centuries ago through trade and cultural exchange. Its design reflects the Moroccan tajine, but shaped for coastal cooking.
Historically, the Algarve was a hub for fishing and maritime trade. The cataplana pot became a practical tool, perfect for cooking seafood quickly while keeping it moist and flavourful.
Over time, the dish evolved from a fisherman’s meal to a celebrated staple in Portuguese cuisine. It now appears in both humble seaside taverns and refined restaurants, each adding its own twist.
Today, Cataplana de Marisco is a symbol of the Algarve’s culinary heritage. It blends simple techniques with fresh ingredients, honouring the sea while bringing people together over a shared pot of food and the scent of the coast.
How to Make Cataplana de Marisco (Seafood Cataplana)
Cataplana de Marisco is a treasured dish from Portugal’s Algarve coast, cooked in a clam shaped copper vessel that locks in the aromas of the sea. Brimming with fresh shellfish, aromatic herbs, and rich tomato base, it delivers a deeply satisfying, fragrant stew. Cooking it slowly in the closed cataplana ensures the seafood steams in its own juices, producing unmatched depth of flavour. See the recipe card at the bottom for printable directions
Ingredients
Seafood
- 500g fresh clams (soaked in salted water for 1 hour to purge sand)
- 500g fresh mussels (cleaned and beards removed)
- 300g large raw prawns (shell-on, deveined)
- 200g firm white fish (such as monkfish or sea bass), cut into chunks
Base and seasoning
- 4 tbsp olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 red pepper, sliced into thin strips
- 1 green pepper, sliced into thin strips
- 2 large ripe tomatoes, peeled and chopped
- 100ml white wine (dry Portuguese wine preferred)
- 200ml fish stock
- 1 tsp sweet paprika
- 1 bay leaf
- 4 sprigs fresh coriander, roughly chopped
- Salt and freshly ground black pepper, to taste
For serving
- Extra chopped coriander
- Crusty bread or boiled potatoes
Cooking Instructions
Step 1: Prepare the seafood
To begin, clean and prepare all shellfish. Soak clams in salted water for 1 hour, then rinse thoroughly. Scrub mussels and remove their beards. Keep prawns and fish chilled until ready to cook. Transition to preparing the base.
Step 2: Heat the cataplana
Place your cataplana over medium heat and add olive oil. Once warm, add onions and sauté until soft and translucent, about 5 minutes. Move to adding aromatics.
Step 3: Add garlic and peppers
Stir in the chopped garlic, followed by red and green pepper strips. Cook for 3–4 minutes until slightly softened. Transition to building the sauce.
Step 4: Add tomatoes and spices
Add chopped tomatoes, sweet paprika, and bay leaf. Stir well and allow the tomatoes to break down, releasing their juices. Move to deglazing with wine.
Step 5: Deglaze with white wine
Pour in the white wine, scraping any browned bits from the base for extra flavour. Let it reduce slightly for 2 minutes. Proceed to adding stock.
Step 6: Add fish stock
Stir in the fish stock and bring to a gentle simmer. Season with salt and pepper to taste. Transition to layering the seafood.
Step 7: Layer the seafood
Arrange the fish chunks over the tomato mixture, followed by the prawns, mussels, and clams. Sprinkle with chopped coriander. Close the cataplana securely to trap steam.
Step 8: Steam the seafood
Cook over medium heat for 8–10 minutes, shaking the cataplana gently once or twice to help the seafood cook evenly. Avoid opening until time is up. Transition to checking doneness.
Step 9: Check and finish
Open the cataplana carefully. The shellfish should be open and fish cooked through. Discard any clams or mussels that remain closed. Adjust seasoning if needed. Move to serving.
Final step: Serve immediately
Serve the Cataplana de Marisco straight from the vessel for maximum aroma. Garnish with extra coriander and offer crusty bread or potatoes to soak up the sauce.
Variations and substitutions
- Seafood swaps: Use squid, scallops, or crab if certain shellfish are unavailable.
- Stock alternative: Replace fish stock with vegetable stock and add a splash more wine.
- Spice adjustment: For a mild kick, add a pinch of dried chilli flakes.
- Cataplana substitute: Use a deep, heavy lidded pot if a traditional copper cataplana is unavailable.
Cooking Tips for Perfect Cataplana de Marisco
- Always soak clams long enough to remove all grit before cooking.
- Do not overcook shellfish, as it will become tough.
- Keep the lid closed during cooking to trap steam and concentrate flavours.
- Use the freshest seafood available for the most authentic taste.
Portuguese Cataplana de Marisco (Seafood Cataplana)
Ingredients
Seafood
- 500 g fresh clams soaked in salted water for 1 hour to purge sand
- 500 g fresh mussels cleaned and beards removed
- 300 g large raw prawns shell-on, deveined
- 200 g firm white fish such as monkfish or sea bass, cut into chunks
Base and seasoning
- 4 tbsp olive oil
- 1 large onion thinly sliced
- 4 garlic cloves finely chopped
- 1 red pepper sliced into thin strips
- 1 green pepper sliced into thin strips
- 2 large ripe tomatoes peeled and chopped
- 100 ml white wine dry Portuguese wine preferred
- 200 ml fish stock
- 1 tsp sweet paprika
- 1 bay leaf
- 4 sprigs fresh coriander roughly chopped
- Salt and freshly ground black pepper to taste
For serving
- Extra chopped coriander
- Crusty bread or boiled potatoes
Instructions
- To begin, clean and prepare all shellfish. Soak clams in salted water for 1 hour, then rinse thoroughly. Scrub mussels and remove their beards. Keep prawns and fish chilled until ready to cook. Transition to preparing the base.
- Place your cataplana over medium heat and add olive oil. Once warm, add onions and sauté until soft and translucent, about 5 minutes. Move to adding aromatics.
- Stir in the chopped garlic, followed by red and green pepper strips. Cook for 3–4 minutes until slightly softened. Transition to building the sauce.
- Add chopped tomatoes, sweet paprika, and bay leaf. Stir well and allow the tomatoes to break down, releasing their juices. Move to deglazing with wine.
- Pour in the white wine, scraping any browned bits from the base for extra flavour. Let it reduce slightly for 2 minutes. Proceed to adding stock.
- Stir in the fish stock and bring to a gentle simmer. Season with salt and pepper to taste. Transition to layering the seafood.
- Arrange the fish chunks over the tomato mixture, followed by the prawns, mussels, and clams. Sprinkle with chopped coriander. Close the cataplana securely to trap steam.
- Cook over medium heat for 8–10 minutes, shaking the cataplana gently once or twice to help the seafood cook evenly. Avoid opening until time is up. Transition to checking doneness.
- Open the cataplana carefully. The shellfish should be open and fish cooked through. Discard any clams or mussels that remain closed. Adjust seasoning if needed. Move to serving.
- Serve the Cataplana de Marisco straight from the vessel for maximum aroma. Garnish with extra coriander and offer crusty bread or potatoes to soak up the sauce.
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