Seafood Stew in Copper Pan (Cataplana de Marisco)

Ingredients

• 2 tablespoons olive oil
• 4 ounces chouriço or linguiça, sliced into thin rounds
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 cup crushed tomatoes
• 1/2 cup dry white wine
• 1 pound littleneck clams, scrubbed
• 1/2 pound large shrimp, peeled and deveined, tails on
• 1/2 pound firm white fish fillet, such as monkfish or cod, cut into 2-inch chunks
• 1/2 pound mussels, scrubbed and debearded
• 2 tablespoons fresh cilantro, chopped
• 1 lemon, cut into wedges
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. 1

   Heat the olive oil in a wide, heavy pan (or cataplana) over medium heat. Add the chouriço and cook, stirring occasionally, until it releases its fat and lightly browns.

   4:00 · Brown chouriço
2. 2

   Add the onion and both bell peppers. Cook, stirring occasionally, until softened and lightly golden at the edges.

   8:00 · Soften vegetables
3. 3

   Stir in the garlic, bay leaf, paprika, and red pepper flakes, and cook until fragrant.

   0:45 · Cook garlic and spices
4. 4

   Pour in the crushed tomatoes and white wine. Season with salt and black pepper, stir to combine, and bring to a gentle simmer.

   5:00 · Simmer base
5. 5

   Nestle the clams and mussels into the sauce. Cover tightly and cook until the shells just begin to open.

   5:00 · Steam shellfish
6. 6

   Add the fish chunks and shrimp on top of the shellfish, cover again, and cook until the fish is opaque, the shrimp are pink and curled, and all shells have opened.

   6:00 · Cook seafood
7. 7

   Discard any clams or mussels that failed to open. Taste the broth and adjust salt and pepper as needed.

8. 8

   Scatter the chopped cilantro over the stew and serve directly from the pan with lemon wedges and crusty bread on the side.