A vibrant and rich Portuguese seafood stew from the Algarve region, slow-cooked in a traditional copper cataplana pot. Bursting with fresh flavors from an array of shellfish, fish, and a savory tomato-based sauce, it is a true taste of the sea.
Portuguese Seafood Delights
A vibrant and rich Portuguese seafood stew from the Algarve region, slow-cooked in a traditional copper cataplana pot. Bursting with fresh flavors from an array of shellfish, fish, and a savory tomato-based sauce, it is a true taste of the sea.
Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 medium tomatoes chopped (or 1 can diced tomatoes)
- 0.5 cup dry white wine
- 0.5 tsp smoked paprika
- 0.25 tsp piri-piri (optional)
- 1 lb clams scrubbed
- 1 lb mussels scrubbed and de-bearded
- 1 lb large shrimp peeled and deveined
- 8 oz firm white fish cut into chunks
- 0.25 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot or cataplana over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and diced bell peppers. Cook for another 5 minutes until vegetables are tender-crisp.
- Add the chopped tomatoes (or diced canned tomatoes), white wine, smoked paprika, and piri-piri (if using). Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
- Add the clams and mussels to the pot. Cover tightly and cook for 5-7 minutes, or until the shellfish begin to open.
- Gently stir in the shrimp and fish chunks. Cover again and cook for another 3-5 minutes, or until the shrimp are pink and cooked through, and the fish flakes easily.
- Discard any unopened clams or mussels. Season with salt and freshly ground black pepper to taste.
- Stir in the fresh cilantro just before serving. Serve hot, directly from the cataplana or a large serving dish, with crusty bread.
Notes
Serve this aromatic seafood stew immediately with plenty of crusty bread to soak up the delicious sauce. A dry white wine pairs perfectly. For variations, you can add firm white fish fillets, chorizo, or a pinch of saffron for extra depth.
