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a Portuguese seafood cataplana in a wide copper pot, clams, shrimp, white fish, and chorizo in a smoky red pepper-tomato broth, garnished with cilantro, on a rustic table, natural light, shallow depth of field, landscape orientation

Portuguese Seafood Cataplana

A stew made with chorizo, peppers, tomatoes, clams, shrimp, and white fish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 4 oz chorizo sliced
  • 1 medium onion sliced
  • 1 red bell pepper sliced
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 cup crushed tomatoes
  • 0.5 cup white wine
  • 3 cups seafood stock
  • 1 lb clams scrubbed
  • 0.75 lb white fish cubed
  • 12 large shrimp peeled
  • fresh cilantro for serving

Method
 

  1. Heat the oil in a wide pot and brown the chorizo for 3 minutes, then add the onion and bell pepper and cook 6 minutes.
  2. Stir in the garlic and smoked paprika for 1 minute, then add the tomatoes and wine and simmer 4 minutes.
  3. Pour in the stock, bring to a simmer, and cook 10 minutes.
  4. Add the clams, cover, and cook 5 minutes until they begin to open.
  5. Add the fish and shrimp and cook 4 minutes until cooked through and the clams have fully opened.
  6. Discard any unopened clams, scatter cilantro over the top, and serve.

Notes

The chorizo brings the smoke and salt, so taste before adding any extra salt.