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

LifestyleFOOD.com.au

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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