Cataplana de marisco

In the copper cataplana, clams, prawns and fish steam over tomato, pepper and a hint of chouriço — as it opens, a cloud of sea, garlic and coriander rises. The Algarve in a single pot, made for sharing.

Fish & Seafood Category
30 MIN Prep time
30 MIN Cook time
4 people Servings
Cataplana de marisco

Preparation

Base

Heat the oil in the pot and sweat the onion, garlic and pepper for 8 minutes until soft. Fry the chouriço for 2 minutes, then add the tomatoes, bay, Espelette and white wine and simmer for 10 minutes.

Layer

Place the fish and prawns on the sauce, distribute the clams on top and close the pot tightly.

Steam

Over medium heat, steam for 10 to 12 minutes until the clams have opened — discard any that stay closed.

Serve

Scatter generously with coriander and serve with lemon and bread.

Why this wine?

With Prélude:

The Prélude meets the tomato and the hint of chouriço with cool fruit and fine structure, without losing the sweetness of the prawns.

With Louré:

The Louré brings saline minerality and body — it carries the sea aroma and the broth when bread comes into play.