Best 3 Cataplana ExÓtica De Peixe Recipes
**Cataplana de Peixe: A Culinary Symphony from the Sea**
Embark on a culinary journey to the shores of Portugal with Cataplana de Peixe, a delectable seafood extravaganza that captures the essence of the Atlantic Ocean's bounty. This traditional dish, hailing from the Algarve region, is a symphony of flavors and textures, where the freshest fish and shellfish dance harmoniously in a flavorful broth, infused with the essence of aromatic herbs and spices. Served in a unique copper clamshell-shaped pan, the cataplana exudes both rustic charm and culinary sophistication. Discover the secrets behind this beloved Portuguese treasure, as we unveil a collection of enticing recipes that showcase the diversity and versatility of Cataplana de Peixe. From the classic cataplana brimming with an array of seafood to innovative interpretations that incorporate unique ingredients and cooking techniques, these recipes will transport you to the sun-kissed shores of Portugal, where the aroma of seafood and the sound of waves create a symphony of culinary delight.
PORTUGUESE SEAFOOD CATAPLANA
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.
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
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
CATAPLANA EXÓTICA DE PEIXE
Steps:
- Pique a cebola, os dentes de alho, o gengibre e metade dos coentros. Corte a malagueta em juliana fina, o tomate em pequenos pedaços e o pimento em tirinhas. Corte o peixe em pedaços grandes e as lulas em rodelas. Coloque no fundo da cataplana o azeite e aloure a mistura de cebola, alho, coentros e gengibre picado. Acrescente a malagueta e deixe refogar um pouco. Junte depois o peixe, as lulas, o tomate e o pimento. Tempere de sal e feche a cataplana deixando cozinhar cerca de 10 minutos. Ao fim desse tempo abra cuidadosamente a cataplana (cuidado com o vapor) e acrescente as ameijoas e o coco em barra partido em pedaços (não é necessário acrescentar água pois a que entretanto se formou é suficiente para dissolver o coco em barra - no caso de não encontrar coco em barra acrescente leite de coco). Feche novamente a cataplana e deixe cozinhar mais 5 minutos. Antes de servir a cataplana polvilhe com os restantes coentros frescos picados e regue com o sumo de lima. Sirva com arroz basmati.
Tips:
- Choose the freshest seafood you can find: The quality of your seafood will make a big difference in the final dish.
- Don't overcrowd the cataplana: Make sure there is enough room for the seafood to cook evenly.
- Cook the seafood in stages: Cook the fish and shellfish separately to prevent them from overcooking.
- Add plenty of vegetables: Vegetables add flavor, color, and texture to the dish.
- Use a good quality white wine: The wine will help to deglaze the pan and add flavor to the sauce.
- Season the dish to taste: Add salt, pepper, and other seasonings to taste before serving.
- Serve the cataplana immediately: This dish is best served hot, straight from the cataplana.
Conclusion:
Cataplana is a delicious and versatile seafood stew that is easy to make at home. With its vibrant flavors and beautiful presentation, cataplana is sure to impress your family and friends. So next time you're looking for a special dish to make, give cataplana a try. You won't be disappointed!
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