🦐 Cataplana de marisco

Name: Cataplana de marisco
Total time: 45 min
Yield: 4
Cuisine: Portugal · Algarve
Ingredients: 500 g clams, scrubbed; 400 g raw shrimp; 400 g firm white fish fillet, in chunks; 3 tomatoes, chopped; 2 onions, sliced; 3 garlic cloves, sliced; 150 ml dry white wine; 2 tbsp olive oil, chopped parsley and coriander

Origin: Portugal · Algarve

520kcal

per serving · 400 g

130kcal

per 100 g

56 gProtein14 g / 100 g

20 gFat5 g / 100 g

20 gCarbs5 g / 100 g

Cataplana de marisco is a Portuguese seafood stew of clams, shrimp and firm white fish steamed with tomato, onion and white wine. It is cooked and brought to the table in a cataplana, a hinged copper pan shaped like two shells, which traps the steam so the seafood stays tender and the broth becomes briny, herby and tomato-rich. It is served with the broth for spooning.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein14 g protein per 100 g — 43% of the calories

Not vegetarianbecause of: clams, shrimp, fish

Not veganbecause of: clams, shrimp, fish

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish ⚠ Molluscs

What it is made of

clamsshrimpfishtomatoonionwhite wine

Recipe

4 servings45 min

Ingredients

500 g clams, scrubbed
400 g raw shrimp
400 g firm white fish fillet, in chunks
3 tomatoes, chopped
2 onions, sliced
3 garlic cloves, sliced
150 ml dry white wine
2 tbsp olive oil, chopped parsley and coriander

Method

Soften the onions and garlic in the oil in a cataplana or wide lidded pan for 8 minutes.
Add the tomatoes and wine and simmer for 10 minutes.
Lay the fish on top, then the shrimp and clams. Close tightly and cook over medium heat for 8–10 minutes until the clams open.
Discard any clams that stay shut, scatter with herbs and serve from the pan.

How to make it lighter

The stew is lean on its own; keep the oil to 1 tbsp (about 120 kcal) for the whole pan.
Spoon up the broth with extra vegetables instead of filling up on extras on the side.
Add more fish and shrimp rather than richer extras to make it a bigger main course.

History

The dish is named after the cataplana pan, which is strongly associated with the Algarve in southern Portugal. The clam-shaped pan is often said to reflect Moorish cooking traditions in the region, though its exact origins are unclear. Today seafood cataplana is a fixture of coastal restaurants across Portugal.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →