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http://www.lifestylefood.com.au/recipes/16172/cataplana-of-seafood

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Cataplana of Seafood

A tasty seafood dish to enjoy with friends and family

Ingredients

  • Lisbon Paste

  • 6 red capsicums

  • 1 cup olive oil

  • 4 garlic cloves

  • salt

  • Base Stock

  • 4 tablespoons olive oil

  • 1 medium onion

  • 1 garlic clove

  • 1 bay leaf

  • 4 anchovies

  • 2 tomatoes

  • 200 ml white wine mixed with 1/2tspn saffron strands

  • 100 ml fish stock

  • 1 star anise

  • Cataplana of Seafood

  • ½ cup extra virgin olive oil

  • 1 medium cooked potato peeled and sliced

  • ½ small onion sliced finely

  • 1 garlic clove

  • 1 tablespoon lisbon paste . see above

  • 2 fillets fish jew, cobia, mackerel or snapper

  • 4 small opened cuttlefish or squid

  • 2 green moreton bay bugs halved lengthways

  • 4 green king prawns shelled and deveined

  • 4 live black mussels cleaned

  • 2 tablespoons continental parsley torn

  • 2 cups base stock . see above

Method

  • Lisbon Paste:

  • 1.

    Place capsicums on char-grill and char all over.

  • 2.

    Place in bowl and cover with cling wrap.

  • 3.

    Stand 10 minutes.

  • 4.

    Remove cling wrap, cut capsicums into quarters and remove skin with a knife.

  • 5.

    Blend with garlic in a food processor to form a paste.

  • 6.

    Add olive oil with motor still running.

  • 7.

    Season with salt.

  • Base Stock:

  • 1.

    Heat oil, onion, garlic and bay leaf over medium heat.

  • 2.

    Add Lisbon paste and saute.

  • 3.

    Add anchovies and saute 1 minute.

  • 4.

    Add tomatoes and cook for a further 3 minutes.

  • 5.

    Add wine, star anise and stock and cook a further 20 minutes.

  • Cataplana of Seafood:

  • 1.

    Place Cataplana on burner (a saucepan with tight fitting lid is a good substitute)

  • 2.

    Add olive oil, onions, garlic, Lisbon paste and potatoes, saute quickly.

  • 3.

    Add fish, mussels, bugs and a ladle of base stock. Close it and partly cook for 2 minutes.

  • 4.

    Add rest of seafood, cover with remaining stock and parsley, seal cataplana.

  • 5.

    Cook for a further 4 minutes.

  • 6.

    Open Cataplana at table to capture the aromas.

  • 7.

    Serve with a Riesling or a Pinot Noir.

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