I can’t claim that this is authentic Cataplana de Peixe e Camarao, a Portuguese Fish Stew cooked in a special steamer pan called a cataplana. However, it captures the spirit of the combination of fresh fish and veggies, which come together quickly in a one-pot meal, that I learned how to cook on a recent trip to Lisbon.
My friend and I learned the proper way to make Cataplana de Peixe e Camarao from an ex-business manager turned chef named Marco in a cooking class at Cooking Lisbon. The first time I tried it at home, I was at the seafood market at 6 pm trying to figure out how to get dinner on the table quickly. I didn’t have the recipe - only some pictures on my phone to guide me. I estimated the ingredients and quantities and it came together in a snap. It was so colorful, and inauthentically delicious, that I thought it would be perfect for sharing on my blog.
The big food draw along the coast of Portugal is the fish. In Lisbon every district has their own fish market, which sells a mind-boggling display of the local catch. We went there to buy unspecified ‘white fish’ along with shrimp with the heads on and “clams” (which we would call mussels).
The beauty of this dish is that you can use whatever looks best at the place where you buy fresh fish. I chose locally-caught flounder, but it would probably be great with cod, mahi mahi, tilapia – even salmon.
I have a shrimp allergy, so I eliminated the shrimp and added our version of clams in a nod to the Jersey shore.
The markets sell an equally beautiful variety of vegetables, all of which come not just from Portugal, but from Lisbon and its surrounding area, so you know they are brimming with just-picked nutrients.
The traditional vegetables are onions, tomatoes, peppers, and potatoes, but since this is only ‘Portuguese-style,’ feel free to add whatever is in your fridge that needs to be eaten. In my case it was asparagus. I think green beans, broccoli, or your favorite kind of greens would also be delicious.
This stew fits perfectly into my ‘Real Food’ philosophy. I know that eating only unprocessed food can be a tall order, especially if you're short on time and don’t like to cook. When I work with clients, I take their lifestyle and skills into account when recommending changes to their diet. This recipe is easy peasy and super quick. It's a great fish recipe, which I'm always on the lookout for because fish is one of nature's super foods, but I don't cook it as often as I should. Throw in the fresh seasonal vegetables, in all colors of the rainbow, and it's a perfect Real Food recipe.
If you love learning about nutrition, want to improve your health, but are having a hard time with a DIY approach, I would love to talk to you about how I can guide you to making changes that work for you. That may or may not include making fish stew!
Recipe Tips
The special pan called a cataplana is beautiful, especially the traditional ones made of copper. The lid is hinged and it has a clasp that seals it shut and traps all the liquid inside so the fish and vegetables steam in their own juices. It was too big to bring one home (don’t think I didn’t think about it!) but I was able to do the next-best thing with a wok-style pan and a lid.
The dish is cooked in 2 stages. The vegetables that take longer to cook are layered in the pan first so that they can start cooking before adding more tender vegetables and the seafood. This helps everything to be ready at the same time.
The white wine adds nice flavor, but if you don’t have or want to use wine, you can substitute beer, broth, clam juice or just more water. You will still get a nice flavor from the liquor that’s released when the clams open.
Vary the vegetables according to your preference, what’s fresh, and what’s in your fridge. Potatoes add carbohydrates to make it truly a one-pot meal, but you could eliminate them and serve over pasta or a hearty grain if you like (just don’t tell Marco I suggested this. I have no idea what cataplana rules I might be violating!) Skip the starch altogether for a low-carb/keto meal.
Portuguese-Style Fish Stew
Serves 4
Ingredients
1 red, yellow, or green pepper, sliced - or a mixture of about 2 cups total
1 large baking potato, peeled and sliced into 1/4 inch disks
1 medium yellow onion, peeled, cut in half, and sliced into half-moons
2 cloves garlic, smashed
1 large or 2 medium beefsteak tomatoes, cut into 1/4 inch rounds. If the tomatoes are large, cut the rounds in half.
4-8 ounces asparagus, green beans, or broccoli florets
1 pound firm white fish
2 dozen clams or mussels, or 1 pound peeled shrimp, or a combination
1 cup white wine
1/2 cup water
Several sprigs parsley or cilantro
Salt
Pepper
Crushed red pepper flakes (optional)
Instructions
Prepare all the vegetables according to the instructions above. Peeled potatoes will turn brown if they sit for too long, so place in a bowl and cover with water while you prepare the rest of the ingredients.
Rinse clams or mussels and scrub the outside of the shells, if necessary, to remove any grit. If using mussels, remove as much of the beard as possible by grasping it with your fingers and pulling firmly.
If your fish is a double filet, cut in half lengthwise to make 2 smaller pieces. Season lightly with salt and pepper.
Prepare a high-sided skillet or wok with a lid by drizzling it with olive oil. Layer half of the potatoes and sprinkle with onions and peppers. Season with salt and pepper. Repeat with the remaining potatoes, peppers and onions.
Tuck the tomato slices in a ring around the sides of the pan.
Top the vegetables with the garlic and several sprigs of parsley or cilantro.
Season again with salt and pepper, crushed red pepper if you want it a little spicy, and another drizzle of olive oil.
Add the wine and water.
Cover the pan and place over medium heat. When the liquid comes to a boil, reduce the heat to maintain a slow simmer, and cook for 10 minutes.
After the 10 minutes, carefully remove the lid and add the asparagus or other green vegetable, fish, and the clams, mussels, or shrimp. Season with a few more sprigs of the herbs, salt and pepper and another drizzle of olive oil.
Cover the pan and cook for 5-10 more minutes, until all the shellfish are open, the shrimp is pink, and the fish is cooked through.
Spoon some of each ingredient into shallow soup bowls and top with the sauce that has formed in the bottom of the pan.
Serve with lemon wedges and crusty bread for dipping. Enjoy!
The Fish that Got Away from our Cooking Class
