Seafood Cataplana Recipes

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SEAFOOD CATAPLANA

Make and share this Seafood Cataplana recipe from Food.com.

Provided by Sageca

Categories     Portuguese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Seafood Cataplana image

Steps:

  • Place all the ingredients in the bottom of a cataplana or a wide saucepan with a close fitting lid.
  • Place over a low/medium heat, cover with the lid and cook for 5-8 minutes until the mussel and clam shells have steam open.
  • Stir well and remove and discard any mussels or clams which haven't opened. Serve immediately.

Nutrition Facts : Calories 397, Fat 16.7, SaturatedFat 2.5, Cholesterol 237.9, Sodium 858.6, Carbohydrate 10, Fiber 0.1, Sugar 1, Protein 32.1

8 ounces fresh mussels, scrubbed (in shell)
8 ounces fresh small clams, scrubbed (in shell)
8 ounces raw prawns (in shell)
8 ounces baby calamari, tubes cut into rings
4 fluid ounces white wine
4 garlic cloves, chopped
8 sprigs fresh thyme
1 bay leaf
2 fluid ounces extra virgin olive oil

PORTUGUESE SEAFOOD CATAPLANA

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12



Portuguese Seafood Cataplana image

Steps:

  • In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes.
  • Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes.
  • Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.

1 tablespoon extra-virgin olive oil
1 ounce linguica sausage or fresh chorizo, removed from the casing
1 1/2 tablespoons sliced shallot, optional
1 1/2 tablespoons chopped garlic
1 pound fresh manila clams
1 1/2 ounces medium-size shrimp, peeled and deveined
1/4 cup crushed vine ripe tomatoes, fresh or canned
2 tablespoons white wine
Smoked paprika
Hawaiian sea salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1 lemon, cut into wedges, for serving

CATAPLANA

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13



Cataplana image

Steps:

  • Wash cockles or clams under cold running water and scrub with a stiff brush. Place in a large bowl, cover with a wet towel, and reserve in the refrigerator.
  • Core and seed peppers. Cut into fine julienne, about 2-inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into thin 2-inch lengths and finely julienne.
  • Grease both halves of the interior of a cataplana, or large heavy Dutch-oven kettle, with butter. Put the clams in first, then the julienned vegetables, sausage, tomato, fish stock, Port, and pepper. Tightly close the two halves of the cataplana, using the pin and the clips on the outside to get a snug fit. Then place the closed dish over high heat for 10 minutes, or until the shells open. Just before the 10 minutes are up, open the cataplana, add the lemon juice and close it again for a minute or two.
  • Remove the cataplana from the stove and open it at the table. Sprinkle with chopped parsley, ladle into soup bowls, and serve immediately.

4 pounds cockles (littleneck or other small clams may be substituted)
1 red bell pepper
1 green bell pepper
1 onion
1 small zucchini, with skin
1 small yellow crookneck squash, with skin
1 hard, smoked linguica sausage (about 6 ounces), or prosciutto
1 large ripe tomato, seeded and diced
2 or 3 cups fish stock or clam juice
3/4 cup white Port wine
Freshly ground pepper
Juice of 1 lemon
2 tablespoons chopped fresh parsley, for garnish

CATAPLANA

Provided by Jonathan Reynolds

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13



Cataplana image

Steps:

  • Sauté onion in 1 tablespoon of the olive oil until tender.
  • In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add the onions, ham and oregano; cover and cook until the mixture is fragrant, about 3 minutes. Stir in the stock, ketchup, cream and Tabasco and bring to a boil. Immediately add the shrimp, squid and lobster. Return just to a boil, then simmer 2 minutes, or until the shrimp are pink. Season with salt to taste. Serve immediately with the rice.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 21 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 1553 milligrams, Sugar 6 grams, TransFat 0 grams

1 medium onion, chopped
2 tablespoons olive oil
1/2 cup diced smoked ham
1 tablespoon chopped fresh oregano
2 cups chicken stock
2/3 cup ketchup (preferred) or tomato purée
1/2 cup heavy or whipping cream
1 teaspoon Tabasco or other hot-pepper sauce
3/4 pound large shrimp, shelled and deveined
3/4 pound squid, cleaned, bodies cut into rings
3/4 pound cooked lobster meat, cut into chunks
Salt to taste
4 cups cooked rice

SEAFOOD "CATAPLANA" WITH SAFFRON, VERMOUTH, AND SORREL

Categories     Soup/Stew     Milk/Cream     Leafy Green     Shellfish     Clam     Mussel     Shrimp     Saffron     Fortified Wine     Summer     Simmer     Gourmet

Yield Serves 4

Number Of Ingredients 18



Seafood

Steps:

  • Mince garlic and finely chop shallot and onion. Cut bell peppers into julienne strips. Cut tomato into 1/4-inch dice. Scrub clams and mussels and remove beards from mussels. Shell and devein shrimp.
  • In a 4-quart shallow heavy kettle with a tight-fitting lid cook garlic, shallot, onion, and bell peppers in oil, uncovered, over moderate heat, stirring, 5 minutes, or until peppers are softened. Add vermouth, wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup. Add stock or clam juice and cream and bring to a boil. Immediately add clams and simmer until they just begin to open, about 3 minutes. Stir in mussels, shrimp, tomato, and sea salt and pepper to taste and stir until combined well. Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels. Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes. Return seafood to cooking liquid and stir in crayfish and sorrel. Heat cataplana over moderate heat until just heated through.

4 garlic cloves
1 small shallot
1 small onion
1 red bell pepper
1 green bell pepper
1 small vine-ripened tomato
16 small hard-shelled clams (less than 2 inches in diameter) such as littlenecks
30 mussels (preferably cultivated)
16 large shrimp (about 1 pound)
2 tablespoons extra-virgin olive oil
1/2 cup dry vermouth
2 cups dry white wine
1/2 teaspoon crumbled saffron threads
2 cups fish stock or bottled clam juice
1 cup heavy cream
sea salt
30 thawed frozen cooked crayfish tails (about 1/2 pound)
1 tablespoon chopped fresh sorrel leaves

HAKE & SEAFOOD CATAPLANA

Tuck into this Portuguese-inspired dish with mussels and prawns. It's healthy, low in calories, and provides three of your 5-a-day, along with iron, folate, vitamin C and fibre

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Supper

Time 50m

Number Of Ingredients 13



Hake & seafood cataplana image

Steps:

  • Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn't have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering - this helps keep in the juices).
  • Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.

Nutrition Facts : Calories 476 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 47 grams protein, Sodium 1.73 milligram of sodium

2 tbsp cold-pressed rapeseed oil
1 onion , halved and thinly sliced
250g salad potatoes , cut into chunks
1 large red pepper , deseeded and chopped
1 courgette (200g), thickly sliced
2 tomatoes , chopped (150g)
2 large garlic cloves , finely grated
1 tbsp cider vinegar (optional)
2 tsp vegetable bouillon powder
2 skinless hake fillets (pack size 240g)
150g pack ready-cooked mussels (not in shells)
60g peeled prawns
large handful of parsley , chopped

PORTUGUESE SEAFOOD & FISH CATAPLANA RECIPE - (3.7/5)

Provided by á-25087

Number Of Ingredients 15



Portuguese Seafood & Fish Cataplana Recipe - (3.7/5) image

Steps:

  • Drizzle and spread around ½ the oil on the bottom of the cataplana. If you don't have a cataplana vessel, you can still make this dish in a wide pot with a tight lid. Spread ½ the clams on the bottom of the cataplana. Spread ½ the onions slice evenly over the clams. Place one full layer of potato slices over the onions. Place ½ the fish steaks over the potatoes. Sprinkle ½ the salt evenly over the fish. Sprinkle ½ the garlic evenly over the fish. Place ½ the sprigs of parsley evenly over the fish. Spread ½ the shrimp evenly over the fish. Layer ½ the tomato slices over the shrimp and fish. Spread ½ the diced red pepper over the tomato slices. Next, layer the remaining onion slices. Layer remaining potato slices over the onions. Place remaining fish steaks over the potatoes. Sprinkle remaining salt evenly over the fish. Sprinkle remaining garlic evenly over the fish. Place remaining sprigs of parsley evenly over the fish. Spread ¼ of the shrimp evenly over the fish. Layer remaining tomato slices over the shrimp and fish. For the last layer, spread around the remaining shrimps, clams and diced red pepper. In a small bowl, dissolve the tomato paste in the wine and pour it evenly over top. Drizzle the remaining olive oil over top of the entire mix. Place the lid over the cataplana and lock in place. Place the cataplana on the burner at medium high for 15 minutes. You should hear the liquids bubbling inside. Reduce the heat to medium and continue to cook for 30 minutes. Carefully (the vessel is hot and will release very hot steam) unlock and open the lid. With a fork, poke one of the potato slices. If the fork pokes through easily, your cataplana is ready. If the potato is still a touch hard, lock the lid and continue to cook another 5 minutes on medium high or until the potato is tender. Serve the cataplana hot and enjoy! Place the fresh sprigs of parsley over the dish.

2 pounds clams
2 pounds black tiger shrimp
3 1/4 pounds large grouper steaks, about 1 inch thick (you can use other types of fish such as fresh conger or perch)
8 medium size potatoes, peeled and sliced into 1/2 inch wheels
1 medium cooking onion, peeled, thinly sliced and taken apart into onion rings
5 cloves garlic roughly chopped
2 medium size tomatoes, peeled and sliced in 1/2 inch wheels
1 red pepper diced
1/4 cup olive oil
1 tablespoon course sea salt
8 sprigs of large leaf (Italian) parsley
2 bay leaves
3/4 cups white wine
2 tablespoon tomato paste
4 sprigs of parsley for garnish

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