Cataplana de marisco
Preparation
Why this wine?
Good to know
Tips & insights
- Soak the clams in cold salted water before cooking so they release their sand; discard any open shells that do not close.
- Add the firm fish only in the final minutes so it does not fall apart.
- Render the chouriço briefly first — its red oil seasons the whole broth.
- If you have no cataplana, a wide braising pot with a tight-fitting lid works just as well.
- A little more or less piment d'Espelette adjusts the heat without masking the sweetness of the seafood.
Frequently Asked Questions
Which wine goes with cataplana de marisco?
A rosé with structure that holds tomato, chouriço and seafood together. We drink our Prélude from LaSuite aux Conseillans with it, a rosé made from Malbec and aged in large barrels. Its cool fruit leaves room for the sweetness of the prawns.
Which fish suits the cataplana?
Firm varieties such as monkfish or cod hold up to the braising without falling apart. Redfish or sea bass also work well. Even, matching piece sizes matter so everything cooks at the same time. Add delicate fish only at the end, or it will overcook in the broth.
Can I prepare the cataplana ahead?
You can start the base of onion, pepper, tomato and chouriço a few hours ahead and keep it chilled. The seafood and fish go in only just before serving and cook in a few minutes. That way everything stays juicy and cooked right to the point.
What side dish goes with it?
Toasted country bread to soak up the saffron- and tomato-rich broth is classic. Lemon wedges add freshness. For more substance, serve waxy potatoes drawn briefly through the broth. This stew needs no more, so the seafood stays at the centre.
