Cataplana Seafood Stew
Cataplana is a clam-shaped copper hammered, stainless steel lined pan from southern Portugal in which fresh seafood is cooked and served. A non-reactive Dutch oven also works. Here clams and shrimp are the seafood; however, whatever is in season can be substituted if you wish. I find the shrimp shells make an aromatic stock; however, bottled clam juice will suffice. Tweak this recipe as you see fit but do not overcook whatever seafood is used for the best results. This chef’s secret is to follow a recipe as written the first time and by making notes if intended to change it.
4 servings
INGREDIENTS:
Cleaning Clams
16 fresh clams
2 tablespoons kosher salt
1 quart filtered water
Shrimp Shell Stock
16 large shrimp, cleaned, deveined, peeled, (reserve shrimp for the stew, shells for the stock)
1 small leek, small diced (about ½ cup)
1 stalk celery (about ½ cup)
1 teaspoon herbes de Provence
1 ½ cup filtered water
Seafood Stew
2 tablespoons extra virgin olive oil
12 ounces cooked linguica or garlic sausage, small diced
1 cup leek, halved, washed, ½” sliced
1 carrot, small diced
1 cup fennel bulb, small diced
4 garlic cloves, thinly sliced
1 teaspoon herbes de Provence
1 teaspoon pimentón dulce, or sweet smoked paprika
¼ teaspoon crushed Aleppo peppers or red pepper flakes
1 teaspoon saffron threads, crushed into almost a powder
1 teaspoon salt
¼ teaspoon fresh ground black pepper
1 tablespoon concentrated tomato paste
2 Roma tomatoes, quartered, seeds & middle removed, ¼” sliced batons
1 teaspoon fresh thyme leaves
½ cup dry vermouth
2 teaspoon fresh lemon juice
1 teaspoon fresh tarragon, chopped
Fennel fronds (optional)
DIRECTIONS:
Cleaning Clams
At least two hours before cooking begins, scrub the clam’s shells, discarding any that do not retreat into their shells when lightly tapped. Mix the kosher salt with the filtered water. Place the cleaned clams into the salt water, resting at room temperature for two hours or overnight in the refrigerator. When ready to use, gently lift clams out of the water, leaving the grit behind.
Shrimp Shell Stock
Combine the shrimp shells, leeks, celery, herbes, and water in a non-reactive saucepan, bring to a boil, reduce heat, and simmer for twenty minutes uncovered.
Strain the stock and reserve.
Seafood Stew
Heat the oil in a Cataplana or Dutch oven. When it shimmers, add the sausage. Add the leeks, carrots, fennel, and garlic when browned, and fat rendered. Sauté for two minutes. Add the tomato paste, herbes de Provence, pimentón, pepper flakes, saffron, salt, and pepper. Cook until fragrant, about thirty seconds. Add the tomatoes, thyme, reserved shrimp stock, and white wine. Bring to a boil, and stir in the clams. Cover and cook until clams have opened, stirring halfway through for about five to seven minutes. Add the cleaned shrimp and remove it from the heat. Let stand covered until the shrimp are barely cooked through, about five minutes. Stir in the tarragon and lemon juice. Serve in soup plate bowls garnished with fennel fronds.
Cataplana Seafood Stew
Ingredients
- 16 fresh clams
- 2 tablespoons kosher salt
- 1 quart filtered water
- 16 large shrimp, cleaned, deveined, peeled, (reserve shrimp for the stew, shells for the stock)
- 1 small leek, small diced (about ½ cup)
- 1 stalk celery (about ½ cup)
- 1 teaspoon herbes de Provence
- 1 ½ cup filtered water
- 2 tablespoons extra virgin olive oil
- 12 ounces cooked linguica or garlic sausage, small diced
- 1 cup leek, halved, washed, ½” sliced
- 1 carrot, small diced
- 1 cup fennel bulb, small diced
- 4 garlic cloves, thinly sliced
- 1 teaspoon herbes de Provence
- 1 teaspoon pimentón dulce, or sweet smoked paprika
- ¼ teaspoon crushed Aleppo peppers or red pepper flakes
- 1 teaspoon saffron threads, crushed into almost a powder
- 1 teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon concentrated tomato paste
- 2 Roma tomatoes, quartered, seeds & middle removed, ¼” sliced batons
- 1 teaspoon fresh thyme leaves
- ½ cup dry vermouth
- 2 teaspoon fresh lemon juice
- 1 teaspoon fresh tarragon, chopped
- Fennel fronds (optional)
Instructions
- At least two hours before cooking begins, scrub the clam’s shells, discarding any that do not retreat into their shells when lightly tapped. Mix the kosher salt with the filtered water. Place the cleaned clams into the salt water, resting at room temperature for two hours or overnight in the refrigerator. When ready to use, gently lift clams out of the water, leaving the grit behind.
- Combine the shrimp shells, leeks, celery, herbes, and water in a non-reactive saucepan, bring to a boil, reduce heat, and simmer for twenty minutes uncovered.
- Strain the stock and reserve.
- Heat the oil in a Cataplana or Dutch oven. When it shimmers, add the sausage. Add the leeks, carrots, fennel, and garlic when browned, and fat rendered. Sauté for two minutes. Add the tomato paste, herbes de Provence, pimentón, pepper flakes, saffron, salt, and pepper. Cook until fragrant, about thirty seconds. Add the tomatoes, thyme, reserved shrimp stock, and white wine. Bring to a boil and stir in the clams. Cover and cook until clams have opened, stirring halfway through for about five to seven minutes. Add the cleaned shrimp and remove it from the heat. Let stand covered until the shrimp are barely cooked through, about five minutes. Stir in the tarragon and lemon juice. Serve in soup plate bowls garnished with fennel fronds.
Nutrition Facts
Calories
269.45Fat (grams)
7.96Sat. Fat (grams)
1.12Carbs (grams)
40.06Fiber (grams)
4.51Net carbs
35.53Sugar (grams)
4.75Protein (grams)
9.19Sodium (milligrams)
679.02Cholesterol (grams)
8.96The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.