Cataplana de Peixe e Marisco (Algarve Fish and Shellfish Stew)
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Ingredients
- 300 g monkfish tail, cut into chunks
- 200 g raw king prawns, peeled
- 300 g fresh clams, scrubbed
- 1 onion, finely sliced
- 3 garlic cloves
- 3 ripe tomatoes, finely chopped
- 150 ml white wine
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 237 kcal
- Protein
- 24.6 g
- Carbohydrate
- 7.4 g
- of which sugars
- 4.3 g
- Fat
- 8.7 g
- of which saturates
- 1.4 g
- Fibre
- 1.6 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot with a lid and soften the onion and garlic for 7 minutes.
- 2
Stir in the tomatoes and cook for 5 minutes until pulpy, then pour in the white wine and let it bubble for 2 minutes.
- 3
Add the monkfish, cover and simmer for 4 minutes.
- 4
Add the clams and prawns, cover tightly and cook for 4-5 minutes, shaking occasionally, until the clams open and the prawns are pink. Discard any clams that stay shut.
- 5
Scatter with parsley and serve hot with crusty bread.
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