Steve Snow’s seafood dish is an absolute must


  • 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

  • 0.5 cup Extra Virgin Olive Oil

  • 1 medium Cooked Potato peeled and sliced

  • 0.5 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


  • 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.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2569kj
  • Fat Total 212g
  • Saturated Fat 31g
  • Protein 81g
  • Carbohydrate 70g
  • Sugar 27g
  • Sodium 3813mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Deni 243Report
It sounds as authentic as the Cataplana I had in Portugal and I can't wait to try it. I wish I had the proper copper pot though.
Posted by IbericaReport
You can buy a Cataplana here in Australia at
Posted by IbericaReport
You can buy a Cataplana in Australia here: