Portuguese · Algarve
Cataplana de Marisco
Algarve seafood steamed with tomato and wine
An Algarve seafood medley steamed in a cataplana with tomato, peppers, garlic and white wine.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Portuguese and Algarve cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Cataplana de Marisco
Ingredients
Main
Method
- 1
Soften the onion, pepper and garlic in olive oil in a cataplana or lidded sauté pan.
- 2
Add tomatoes and wine and simmer briefly to make a fragrant base.
- 3
Layer in the fish, prawns and clams, close tightly and steam until the seafood is just cooked.
- 4
Discard any clams that remain closed, finish with coriander and serve immediately.
Cataplana de marisco is associated with Portugal’s Algarve and takes its name from the hinged vessel that traps aromatic steam around the seafood.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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