Cataplana de Peixe is both a classic Portuguese seafood stew and the name of the distinctive hammered copper pan used to prepare it. Though traditionally made in this specialized pan with a clamshell-like lid, a wide, deep pan with a lid can serve as an effective alternative. This dish, featuring a rich, reddish broth filled with an assortment of fish, potatoes, green peppers, and onions, is one of the Algarve's most celebrated culinary delights.
Cooking time: 02:00
| Ingredients (6 servings) | ||
|---|---|---|
| 400 | g | fresh clams |
| 300 | g | monkfish tail (alternatively flounder) |
| 300 | g | grouper |
| 300 | g | red snapper |
| 3 | ripe tomatoes | |
| 3 | onions, peeled and sliced | |
| 1/5 | green bell pepper, deseeded and cut into thin strips | |
| 4 | garlic cloves, peeled and thinly sliced | |
| 2 | bird's eye chillies, finely chopped | |
| 220 | ml | olive oil |
| 3 | bay leaves | |
| 1 | bunch | of flat-leaf parsley, roughly chopped |
| 100 | ml | brandy |
| 160 | ml | white wine |
| 12 | prawns with heads and shells | |
| 100 | g | Serrano ham, cut into thin slices |
| 80 | g | chorizo, thinly sliced |
| 700 | g | potatoes, peeled and cut into thick slices |
| sea salt | ||
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