Cataplana is a special dish (wok) to prepare seafood in Portugal. This dish boasts of a wide variety of seafood ranging from clams to crayfish and prawns to mussels. This Portuguese recipe is a definite try.
Cataplana is a special dish (wok) to prepare seafood in Portugal. This dish boasts of a wide variety of seafood ranging from clams to crayfish and prawns to mussels. This Portuguese recipe is a definite try.
Cut the bell peppers in julienned strips. Next, cut the tomatoes in ¼” dices. Scrub mussels and clams and remove the beards from mussels. Devein the shrimps.
In a heavy, shallow kettle having a lid, cook the minced garlic, chopped onion, bell peppers and shallot in oil on moderate heat, stirring often for about 5 minutes. Add vermouth, saffron and wine and boil it uncovered, until the liquid is reduced to 1/3 cup.
Next, add stock and cream and bring to a boil. Add clams immediately and simmer for 3 minutes, until they open. Stir in mussels, tomato, shrimp, pepper and salt to taste and mix well.
Simmer covered, stirring occasionally, for 5 minutes. Transfer the seafood to a big bowl, boil the cooking liquid, uncovered for 5 minutes, until reduced to half. Return the seafood to liquid cooking and stir in sorrel and crayfish.
Heat the seafood in cataplana on moderate heat, until heated through and serve immediately.
Note: Dry Vermouth can be substituted by dry sherry. White grape juice can be used in place of dry white wine. Clam juice can be used in absence of fish stock.
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