Introduction
Cataplana de Marisco is one of Portugal’s most distinctive and celebrated seafood dishes, named after the unique copper cookware in which it is traditionally prepared. Originating in the Algarve region in southern Portugal, this dish reflects the area’s deep connection to the sea and its Moorish culinary influences. The cataplana pot, shaped like a clamshell, traps steam and aromas inside, gently cooking the seafood while intensifying its natural flavours.
Historically, Cataplana de Marisco was a fisherman’s dish, made with the day’s catch and simple pantry ingredients such as tomatoes, onions, garlic, olive oil, and herbs. Over time, it evolved into a restaurant favourite and a symbol of Algarve cuisine, often served to celebrate fresh seafood and shared dining. Each version varies slightly depending on what is available, but the essence remains the same: fresh seafood cooked together in a fragrant, tomato-based broth.
At The Recipe Kitchen, we focus on authentic recipes from around the world that respect tradition while being achievable for home cooks. This Cataplana de Marisco recipe follows classic Portuguese methods and flavours, adapted for modern kitchens while preserving the spirit of this iconic coastal dish.
Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 4–6
Ingredients
Seafood
- 300 g raw shrimp or prawns, peeled and deveined
- 300 g clams, cleaned
- 300 g mussels, cleaned and debearded
- 200 g firm white fish (such as monkfish or cod), cut into chunks
- 200 g squid, cleaned and sliced into rings
Base Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 ripe tomatoes, chopped (or 300 g canned chopped tomatoes)
- 100 ml dry white wine
- 1 bay leaf
- 1 teaspoon sweet paprika
- Salt, to taste
- Black pepper, to taste
To Finish
- Fresh coriander or parsley, chopped
- Lemon wedges (optional)
Step-by-Step Instructions
- Prepare the Seafood
Clean all seafood thoroughly. Keep the shellfish refrigerated until needed. Pat the fish and squid dry and set aside. - Start the Base
Heat the olive oil in a large pot or cataplana pan over medium heat. Add the sliced onion and cook gently for 5–7 minutes until soft and translucent. - Add Aromatics
Stir in the garlic and sliced red pepper. Cook for 1 minute until fragrant, then add the chopped tomatoes, bay leaf, and paprika. - Build the Sauce
Cook the tomato mixture for 8–10 minutes, stirring occasionally, until slightly thickened and aromatic. Pour in the white wine and simmer for 2–3 minutes to cook off the alcohol. - Layer the Seafood
Add the fish chunks and squid first, gently nestling them into the sauce. Cook for 3 minutes. Then add the shrimp, clams, and mussels. - Cover and Cook
Cover the pot tightly (or close the cataplana if using one). Reduce heat to medium-low and cook for 8–10 minutes, until the shellfish have opened and the seafood is just cooked through. Discard any shellfish that do not open. - Finish and Serve
Remove from heat. Sprinkle generously with fresh coriander or parsley. Taste and adjust seasoning if necessary. Serve immediately.
Cooking Tips & Variations
- No Cataplana Pot? A wide, heavy pot with a tight-fitting lid works well as a substitute.
- Seafood Selection: Use the freshest seafood available. The mix can vary depending on season and availability.
- Avoid Overcooking: Seafood cooks quickly. Keep the heat moderate and remove from heat as soon as it is done.
- Spicy Variation: Add a small amount of piri-piri or chili flakes for gentle heat.
- Richer Version: Some versions include a splash of fish stock or a knob of butter for extra richness.
What to Serve with Cataplana de Marisco
- Crusty Portuguese bread for soaking up the broth
- Plain white rice or boiled potatoes
- Simple green salad with olive oil and vinegar
- Chilled white wine or vinho verde
Cataplana de Marisco is meant to be shared, making it ideal for relaxed meals and gatherings.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stovetop over low heat until warmed through. Avoid boiling.
- Freezing: Freezing is not recommended, as seafood texture may be compromised.
Frequently Asked Questions
What is a cataplana pot?
A cataplana is a traditional Portuguese copper pot shaped like a clamshell, designed to steam food and concentrate flavours.
Can I make this dish ahead of time?
Cataplana de Marisco is best served fresh. While the base can be prepared ahead, add seafood just before serving.
What fish works best?
Firm white fish such as monkfish, cod, or haddock works well and holds its shape during cooking.
Final Thoughts
Cataplana de Marisco is a beautiful expression of Portuguese coastal cooking, combining fresh seafood, simple ingredients, and gentle cooking techniques to create a dish that is both elegant and comforting. Its rich aromas and vibrant flavours make it a memorable centrepiece for any table.
At The Recipe Kitchen, we believe that authentic recipes like Cataplana de Marisco allow home cooks to experience the traditions and stories behind the world’s most loved dishes. Whether you are recreating a taste of the Algarve or discovering Portuguese cuisine for the first time, this classic seafood stew offers a true taste of Portugal’s culinary heritage.
