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Cataplana de Peixe (Portuguese Seafood Stew)

Name: Cataplana de Peixe (Portuguese Seafood Stew)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 1/4 cup extra virgin olive oil; 1 large yellow onion, thinly sliced; 3 cloves garlic, minced; 1 large red bell pepper, sliced into strips; 14 oz canned whole tomatoes, crushed by hand; 1/2 cup dry white wine; 1/2 tsp saffron threads; 2 bay leaves; 1 tsp sea salt; 1/2 tsp black pepper, freshly ground; 1.3 lb monkfish or sea bass, cut into 4 cm chunks; 1 lb mussels, scrubbed and debearded; 1 lb clams, scrubbed and rinsed; 7 oz large prawns, shelled and deveined; 1/4 cup fresh flat-leaf parsley, chopped

A fragrant Algarvian seafood stew where firm white fish and shellfish steam in a savory tomato, garlic, and saffron broth. The distinctive clam-shaped copper pot traps the aromas, creating a tender, one-pot meal bursting with ocean freshness.

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Portuguesedinnermediumpescatariangluten-freedairy-freehigh-protein

Serves

Prep

20 min

Cook

45 min

Cataplana de Peixe (Portuguese Seafood Stew) — authentic Portuguese recipe from Taste Meridian

A little context

Originating from the Algarve region, this dish is named after the specialized copper vessel used to cook it, which was traditionally heated over open wood fires. The pot's shape mimics a clam, reflecting the coastal reliance on fresh seafood and Moorish influences in Portuguese culinary history. It is a staple of family gatherings and Sunday lunches, celebrating the day's catch from the Atlantic. Authentic versions often use a mix of local fish like sea bream or monkfish alongside mussels and clams.

Method

01
Prepare the aromatics
Heat the olive oil in the cataplana or Dutch oven over medium heat. Add the sliced onion and bell pepper, cooking until softened but not browned, about 5 minutes.
02
Add garlic and tomatoes
Stir in the minced garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, white wine, bay leaves, saffron, salt, and pepper. Simmer uncovered for 10 minutes to reduce the sauce slightly.
03
Layer the fish
Nestle the fish chunks into the sauce in a single layer. Do not stir; let the fish steam gently on top of the vegetables.
04
Add shellfish
Arrange the mussels and clams around and on top of the fish. Scatter the prawns over the top. Seal the pot tightly with the lid.
05
Steam the stew
Cook over medium heat for 10 to 15 minutes. Check after 10 minutes; the dish is done when the shellfish have opened and the fish flakes easily with a fork.
06
Discard unopened shellfish
Remove the pot from heat. Discard any mussels or clams that have not opened, as they may be unsafe to eat.
07
Finish and serve
Sprinkle generously with fresh chopped parsley. Serve immediately directly from the pot with crusty bread for dipping.

Pro tips

✦Clean shellfish thoroughly by scrubbing under cold running water before cooking.
✦If using a Dutch oven, ensure the lid fits tightly to mimic the cataplana's steam seal.
✦Do not overcook the fish; check for doneness early as fish continues to cook in residual heat.
✦Toast the saffron threads lightly in a dry pan before adding for deeper aroma.
✦Use a dry white wine you would drink; the flavor concentrates in the sauce.