From Traditional Portuguese Cookery
200g of monkfish
200g of white grouper
200g of snapper
150g of shrimp
150g of fresh clams, cleaned
100g of chorizo
2 cloves of garlic
200ml of oil
200ml of white wine
1 bay leaf
1 sprig of parsley
salt and pepper to taste
Season all of the fish with salt. Peel the onions and garlic, chop up the garlic and cut the onions into half moons. Wash the tomatoes and slice it. Cut the peppers into strips without the white skin and seeds. Thinly slice the chorizo.
Place half of the onion, garlic, pepper, tomato and chorizo into the “Cataplana”. Add the bay leaf and season with a little salt and pepper. Sautee at medium heat until softened. Add the fish and cover with the rest of the onion, garlic, tomato, pepper and chorizo, adding the parley. Add the oil and white wine. Close the cataplana and cook the mixutre for 20 minutes at low heat.
After adding the clams and the shrimp. Let it cook gently for another 10 minutes, then the mixture and place the Cataplana on the table. Serve with boiled potatoes.
“A Cataplana is an item of cookware used to prepare Portuguese seafood dishes, popular on the country’s Algarve region. It is traditionally made of copper and shaped like two clamshells hinged at one end and able to be sealed using a clamp on either side of the assembly. The cataplana was invented by Armando Luz (1927-2002), better knowned by its nickname, “Pató”. “Pató” was an artist that work crafting the copper and the stainless steel, and was recognized with an award back were he lived in Portugal, with the key of the town and a silver medal that was offered to him due to his contribution to the Algarve. He was also the inventor of the machine to make cataplanas using stainless steel and was the only one who produced such a product.”
Obviously I don’t have a cataplana and so I used my cast iron pot instead. The stew is effectively a lighter version of a rich tomato based stew (i.e. with a can of tomatoes thrown in) and its the white wine that’s the star of this dish. You can use any combination of fish for this.