Cataplana (Portuguese Fish and Seafood Stew)

Ingredients

Fish and seafood

• 400 g (14 oz) fresh fish (sea bass, sea bream or similar)

• 500 g (about 1.1 lb) head-on shrimp

• 500 g (about 1.1 lb) fresh clams

• 300 g (10.5 oz) mussels

• Salt and pepper, to taste

Aromatic base

• Olive oil (Gallo Classic), as needed

• 1 red onion, cut into half-moons

• 1 red bell pepper, cut into strips

• 1 green bell pepper, cut into strips

• 3 garlic cloves, thinly sliced

• 2 ripe tomatoes

Sauce

• 2 tbsp crushed tomato (Compal)

• 1 bay leaf

• 100 ml (scant ½ cup) white wine

• Fresh cilantro, to taste

Instructions

1. Season the fish and seafood with salt and pepper.

2. Drizzle olive oil into the cataplana and sauté the onion, bell peppers and garlic. Add the tomato and let it cook down.

3. Add the crushed tomato and bay leaf and stir. Pour in the white wine and let it reduce.

4. Build the layers: mussels, shrimp, fish, and finish with the clams. Add cilantro.

5. Close the cataplana and cook for about 5 minutes, until the shells open and release all their aroma.

6. Finish with more cilantro and serve right away.

Tip

The secret is not to open it too soon. The steam is what makes everything happen.