A Portuguese classic scented with white wine, tomato, chouriço, and fresh cilantro. Cooking with the lid closed concentrates the shellfish juices to create a briny, sweet, and lightly smoky sauce.
Ingredients
- 500 g Fresh clams
- 500 g Mussels
- 400 g Raw whole shrimp
- 300 g Squid rings
- 400 g Monkfish fillet
- 120 g Mild Portuguese chouriço
- 2 pieces Yellow onions
- 4 cloves Garlic
- 1 piece Red bell pepper
- 1 piece Green bell pepper
- 400 g Canned crushed tomatoes
- 500 g Waxy potatoes
- 15 cl Dry white wine
- 25 cl Fish stock
- 4 tbsp Extra-virgin olive oil
- 1 leaf Bay leaf
- 1 tsp Sweet smoked paprika
- 1 pinch Ground piri-piri chili
- to taste Fine salt
- to taste Ground black pepper
- 1 bunch Fresh cilantro
- 1 piece Lemon
Method
- Rinse the clams and mussels, remove the beards from the mussels, and discard any cracked shells or ones that do not close when tapped; let the clams purge while preparing the remaining ingredients.
- Cut the monkfish into large chunks, pat the shrimp and squid dry, and season lightly; keep the fish cold and firm until ready to cook.
- In a cataplana or a large heavy-lidded pot, heat the olive oil and sweat the onions, garlic, bell peppers, and chouriço until the vegetables soften and the rendered fat from the sausage coats the bottom.
- Add the potatoes, paprika, bay leaf, and piri-piri, stirring until fragrant, then pour in the crushed tomatoes; simmer until reduced into a glossy, lightly thickened base.
- Pour in the white wine and fish stock, bring to a gentle simmer, and cook covered until the potatoes are nearly tender when pierced with the tip of a knife.
- Layer the monkfish, squid, and shrimp over the base without stirring too much, cover, and cook until the flesh begins to turn opaque.
- Add the mussels and clams, cover immediately, and let the steam open the shells; gently shake the cataplana occasionally without breaking the fish.
- Once the shellfish are open and the sauce smells richly of the sea, discard any that remain closed, adjust salt and pepper, and sprinkle generously with fresh cilantro.
- Serve piping hot in shallow bowls with a squeeze of lemon, spooning plenty of the briny, chouriço-infused tomato sauce over each portion.
Nutrition
Per serving
- Energy
- 434.9 kcal
- Protein
- 50.5 g
- Carbohydrate
- 26.05 g
- Fat
- 12.41 g
- Fibre
- 3.49 g
- Calcium
- 60.79 mg
- Iron
- 2.39 mg
- Magnesium
- 36.86 mg
