Hake Seafood Cataplana Recipes

HAKE & SEAFOOD CATAPLANA

Steps:

• Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn't have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering - this helps keep in the juices).
• Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.

CATAPLANA

Steps:

• Put a medium (1.5 gal.) stockpot on a medium-low flame, add olive oil and sauté the diced onion until soft, approx. Soften onions, add lobster bodies, shrimp shells (if using) salt, pepper, a clove of garlic and 2 tbsp. herbs de Provence. Sauté until pink. Add 1/3 of the white wine. Allow to boil off alcohol and deglaze pot bottom, then add ~6 cups of water. Turn flame to high and bring to boil, then reduce flame to medium low, and simmer for ~ 1 hour. Skim surface periodically. When stock is reduced to about 3 cups, pour off through a colander and reserve. Discard all the lobster bodies and cooked-out vegetables. Heat 2 tbsp. in a heavy bottomed stockpot or Dutch oven over a medium flame. Add the onions and sauté until they begin to release moisture and soften. Add the shallots, sauté with onions for 3 minutes, stirring occasionally. Add garlic. Add the spice/herbs. Stir into onions, and sauté briefly. Add the sausage. Allow it to render and brown a bit, roughly 5 minutes, but stir occasionally to keep the onions from burning. Add the tomatoes and tomato paste. Stir initially, allowing the juice to deglaze the bottom of the pan. Saute about 2 minutes. Make a bed of the onion/sausage mixture with your spatula or spoon, and place the cod/haddock on top of the bed. Turn the flame to medium low, cover and allow the fish to cook briefly, about 2 minutes. Add the remainder of the wine. Turn flame back up to medium. Stir gently. Once the wine has cooked off a bit, about a minute, add the lobster stock, chicken broth and the lemon wedges. Turn the flame to high and bring the broth to a boil. Once a rolling boil is achieved, add clams. Cover and boil for about 3 minutes. Once about half the clams have opened, add shrimp, the seafood mix, and lobster meat. Turn flame to medium, cook until seafood just cooked. Add lemon juice.

PORTUGUESE SEAFOOD CATAPLANA

Steps:

• In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes.
• Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes.
• Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.