Entree: Portugal – Algarve – Cataplana de Marisco (Algarve-style mixed seafood stew cooked in a hinged copper cataplana vessel)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced (about 5 1/4 oz (150 g))
- 1 red bell pepper, seeded and sliced (about 5 1/4 oz (150 g))
- 3 cloves garlic, minced
- 4 oz (115 g) chouriço, sliced thin
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) fish stock or water
- 1 (14 oz (397 g)) can (14 1/8 oz (400 g)) diced tomatoes with juice
- 1 bay leaf
- Pinch of saffron threads (optional)
- 1 tsp (5 g) smoked paprika (pimentón)
- 1 lb (450 g) firm white fish (cod, monkfish or similar), cut into 1-inch (2.5 cm) chunks
- 1 lb (450 g) mixed clams and mussels, cleaned
- 8 large shrimp, approx. 12 oz (340 g) peeled and deveined
- 2 tbsp (30 ml) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving

Show original ingredient measurements

- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced (about 150 g)
- 1 red bell pepper, seeded and sliced (about 150 g)
- 3 cloves garlic, minced
- 4 oz (115 g) chouriço, sliced thin
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) fish stock or water
- 1 (14 oz) can (400 g) diced tomatoes with juice
- 1 bay leaf
- Pinch of saffron threads (optional)
- 1 tsp (5 g) smoked paprika (pimentón)
- 1 lb (450 g) firm white fish (cod, monkfish or similar), cut into 1-inch (2.5 cm) chunks
- 1 lb (450 g) mixed clams and mussels, cleaned
- 8 large shrimp, approx. 12 oz (340 g) peeled and deveined
- 2 tbsp (30 ml) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving

Instructions

1. Heat the olive oil in a cataplana pan or a large, heavy lidded skillet over medium heat. Add the sliced chouriço and cook until it releases oil and begins to brown, about 2–3 minutes. Add the onion and bell pepper and sauté until softened, about 5 minutes. Stir in the garlic, smoked paprika, and saffron (if using) and cook 30 seconds until aromatic.
2. Pour in the white wine and fish stock, scraping any browned bits from the pan. Add the diced tomatoes with their juice and the bay leaf. Bring the mixture to a gentle simmer.
3. Layer the pieces of white fish, the cleaned clams and mussels, and the shrimp in the pan. Season lightly with salt and pepper (the shellfish and chouriço add saltiness, so taste later). Close the cataplana or cover the skillet tightly with a lid and cook over medium-low heat for 8–12 minutes, until shellfish have opened, shrimp are pink and opaque, and fish is cooked through. If using a cataplana, briefly open once to check doneness and pour any accumulated juices back over the seafood.
4. Remove from heat, discard any unopened shellfish, sprinkle with chopped parsley, and adjust seasoning. Serve immediately in the cataplana or transfer to a serving dish with lemon wedges and crusty bread or steamed rice to sop up the broth.