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You are here: Home / Recipes / How to Make a Portuguese Seafood Cataplana

How to Make a Portuguese Seafood Cataplana

Published on February 20, 2018 by Helen 66 Comments
Last Updated on May 10, 2019

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Bowl of portuguese seafood cataplana

Cataplana is an adaptable and easy to make traditional Portuguese stew from the Algarve, cooked in the distinctive flying saucer shaped cataplana pan. Follow my instructions from my recent masterclass with Portuguese Chef Nelson Candeias and learn to make an authentic seafood cataplana at home.

Traditional Portuguese cataplana pan filled with a sea food cataplana. Served with bread and wine.

Table of Contents

  • Seafood Cataplana
  • What is a Cataplana?
  • Chef Nelson Candeias
  • The basis of the Portuguese Kitchen
  • What ingredients do I need to make a seafood Cataplana?
  • What can I use instead of a cataplana pan?
  • How can I save some time when making cataplana?
  • Traditional Portuguese Seafood Cataplana
    • Ingredients
    • Instructions
    • Notes

Seafood Cataplana

When I travel I love to dive into the local cuisine and eat as many regional specialties and traditional dishes as my budget and time allows.   On my recent trip to Four Seasons Fairways, close to Faro on the south coast in Portugal‘s Algarve, I was taught to cook a seafood cataplana – probably the most traditional and local dish that you can get from the region, and on the menu of all the local restaurants.

A traditional Portuguese copper cataplana pan sitting on an induction burner

What is a Cataplana?

Cataplana is both the name of the dish and the pot that it is cooked in.   There are two types of cataplana: either seafood packed with both fish and seafood, or a pork and clam version.  The seafood version is cooked in a tomato sauce with lots of onion and red and green peppers.   The cataplana pot looks rather like a flying saucer with a dome shaped base and clip on lid.  The lid holds in the steam when the dish is cooking, so the sauce simmers, but the seafood arranged on top will steam.

Nelson Candeias executive chef at Four Seasons Fairways in a domestic kitchen chopping red peppers

Chef Nelson Candeias

Chef Nelson, the executive chef at Four Seasons Fairways, is from Faro, which is short distance from the resort.  There is a weekly Algarvian night with local dishes such as this Cataplana, as well as other Portuguese inspired but more “cheffy” dishes on the menu.

The basis of the Portuguese Kitchen

“Onion garlic, red & green peppers” says Chef Nelson, along with “Louro (Bay leaf) and coriander”.  Also “you can never have too much garlic” he added!

Ingredients for a Portuguese Cataplana viewed from above. A seleciton of mixed seafood, fresh red and green peppers, onions, garlic and coriander, a bowl of canned tomoatoes, a bottles of wine and olive oil, salt and a bowl of lobster sauce.

What ingredients do I need to make a seafood Cataplana?

For the cataplana sauce you need onions, garlic, red and green peppers (a ratio of 50% onion : 25% red : 25% green peppers) along with crushed canned tomatoes, good quality Portuguese olive oil, sea salt and of course some Portuguese white wine.  Once the sauce is made you then add some lobster sauce and the seafood.

Plate of fresh seafood containing tiger prawns, crawfish, lobstertails, mussels and fish, viewed from aboveChoose a good selection of seafood for your cataplana, lobster tails, tiger prawns, mussels, clams, crayfish, and several types of firm white fish (we used monkfish and grouper).  Use what is freshly caught and in the market.

Raw prawns arranged in a pepper, onion and tomato sauce in a Portuguese Cataplana pan

For the real wow factor when the cataplana is opened you need to arrange the seafood very carefully – the tiger prawns are folded in half and tucked in upright, then the rest of the seafood is arranged around them.   Sprinkle with coriander and close the lid.

A traidiotnal Portuguese copper cataplana pan filled with seafood with the domed lid being lowered.

What can I use instead of a cataplana pan?

You can buy cataplana pans in specialist cookshops, or from Amazon but they can be expensive.   If you want to make this delicious dish you can use a regular cast iron casserole dish or Dutch Oven that has a well fitting lid, or even two heavy woks of the same size, using one as lid.

How can I save some time when making cataplana?

You can make the lobster sauce ahead of time, and either keep it in the fridge, where it will be fine for a day or so, or freeze it.

Traidtional Portugese cataplana pan filled with a sea food cataplana. Served with bread and wine. viewed from above

Once the dish has cooked which takes about a quarter of an hour longer, garnish with the freshly chopped coriander and it’s ready to eat, with some fresh crusty bread and a glass of wine. For the best wow factor, how about bringing the cataplana pot to the table with the lid back on and then remove with a flourish, for supper with pizazz!

Here is how to make it

 

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Traditional Portuguese cataplana pan filled with a sea food cataplana. Served with bread and wine.
Print Recipe
4.93 from 55 votes

Traditional Portuguese Seafood Cataplana

Cataplana is an adaptable and easy to make traditional Portuguese stew from the Algarve, cooked in the distinctive flying saucer shaped cataplana pan. Follow my instructions from my recent masterclass with Portuguese Chef Nelson Candeias and learn to make an authentic seafood cataplana at home.
Servings: 6
Author: Helen Best-Shaw
Prep Time20 mins
Cook Time40 mins
Total Time1 hr

Ingredients

Lobster sauce

  • 2 Lobsters (heads and shells)
  • 100 ml Olive oil
  • 1 Onion
  • 2 Garlic cloves
  • 1 Carrot
  • Salt
  • 1 Bay leaf
  • 1 tsp Black Peppercorns
  • 1 Ripe tomato
  • 50 ml Brandy
  • 2 l water

Seafood Cataplana

  • 2 onions ((peeled))
  • 3 cloves of garlic
  • 1 green pepper
  • 1 red pepper
  • 30 ml Olive Oil
  • 20 ml white wine
  • 440 g ripe tomatoes ((or one can good quality tinned))
  • Salt
  • Bay Leaf
  • 150 ml Lobster sauce
  • 2 Lobster tails ((chopped into chunks, salted well))
  • 200 g Clams
  • 200 g Mussels
  • 200 g Tiger Prawns ((peeled))
  • 200 g Langoustines
  • 200 g Monkfish ((chopped into chunks, salted well))
  • 200 g Grouper ((chopped into chunks, salted well))
  • 4 tbs Coriander (finely chopped)

Instructions

Lobster Sauce

  • Cut the lobster’s heads and shells into little pieces and fry them in olive oil.
  • Next, add the onion, garlic and carrot, all chopped, followed by the bay leaf, black peppercorns and let it braise well.
  • Add the chopped tomato and allow the juices to reduce.
  • Add the Brandy and allow to reduce.
  • Add the water and season with salt.
  • Allow it to stew until the liquid reduces to two thirds.
  • Season to taste.
  • Strain the sauce to remove the shells before serving.

Seafood Cataplana

  • Cut the onions, garlic and peppers into thin slices.
  • Pour olive oil on the bottom of the “Cataplana” pan
  • Add the vegetables and allow to braise
  • Once the vegetables are braised add the wine.
  • Add the lobster sauce, tomatoes and half the coriander chopped coriander, season with salt and let it stew.
  • Once the sauce has reduced, add the fish, prawns, clams and some of the mussels.  Mix well.
  • Pinch the tiger prawns in half and stand them up in the middle of the pan, arrange the remainder of the seafood around them. 
  • Close the Cataplana pan and allow to cook for 15 minutes, checking the seasoning half way though.
  • Once cooked scatter with the remaining coriander before serving.

Notes

Make the lobster sauce in advance, or omit and use a good quality ready made sauce. 
Serve with crusty bread to mop up the sauce and a glass of Portuguese wine.
Quantities are approximate - use what you have. 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Traditional Portuguese Seafood Cataplana
Amount Per Serving
Calories 304 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 194mg65%
Sodium 625mg27%
Potassium 1073mg31%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 6g7%
Protein 37g74%
Vitamin A 3425IU69%
Vitamin C 68.2mg83%
Calcium 166mg17%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main
Cuisine: Seafood
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Close up of a traditional Traditional Portuguese cataplana pan filled with a sea food cataplana. Prawns, mussels and other seafood with a sprinkling of coriander

If you liked that you may want to try my Prawn Cocktail,  Smoked Salmon Verrines  or my Lobster Dip.

We visited Four Seasons Fairways on a press trip where we learnt to cook this traditional Portuguese seafood cataplana recipe.  All opinions our own.

Colorful Portuguese Seafood Cataplana served in a beautiful copper serving bowl, overhead shot of Cataplana in copper serving dish with a text overlay

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Filed Under: Fish & Seafood, Main Meal, Recipes Ingredients: Fish, Garlic, Herbs, Onion, Peppers, Seafood, Tomatoes

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    Recipe Rating




  1. Marica Bochicchio

    5 stars
    I would like to try with my new crock pot ciao marica

    Reply
    • Helen

      it would work very well on a crock pot – let me know how it goes.

      Reply
  2. Heidi Roberts

    5 stars
    Those photos are amazing! I love the pot – did you bring one home?

    Reply
    • Helen

      I’d love one of the pots, but no – sadly no room in my case, bag or flat.

      Reply
  3. Brandy

    This looks absolutely heavenly and I know I’m going to try it. Our family loves seafood so this is definitely right up our alley. The minute I make this I know that we will wolf it down.

    Reply
  4. Denise Wright

    5 stars
    That looks out of this world! I have never heard of cataplana but it looks like something my husband (and quite a few people in my family) would love. And it would be a good reason to buy a cataplana pan! (I have a kitchen tools obsession)

    Reply
    • Helen

      Such a lovely dish to make, I’m more than certain your family would enjoy.

      Reply
  5. Gloria @ Homemade & Yummy

    5 stars
    Not only does the recipe sound interesting….I LOVE the pan. This is a seafood lovers dream. Lots of variety….sounds like a fun recipe to experiment with.

    Reply
    • Helen

      The pan is wonderful, would be such a lovely addition to the kitchen (given the space).

      Reply
  6. David @ Cooking Chat

    5 stars
    An impressive seafood recipe, what a presentation! Looks like you mastered the master class.

    Reply
    • Helen

      Thanks David, I cannot wait to make cataplana again.

      Reply
  7. Tania | Fit Foodie Nutter

    5 stars
    Hi Helen! I felt like I was visiting Portugal when I was looking through your beautiful images. What a great dish! That seafood looks so fresh and I just want to tuck in with a big spoon!

    Reply
    • Helen

      Beautiful fresh seafood, such a wonderful dish.

      Reply
  8. Carlee

    5 stars
    What a beautiful pot and just look at all of the gorgeous seafood. I am definitely a bit jealous this morning!

    Reply
    • Helen

      The pan is wonderful isn’t it.

      Reply
  9. Jenni

    5 stars
    That pan! I am totally swooning over that gorgeous copper pan! Love that you got to take a masterchef class, too! The recipe for cataplana looks fantastic!

    Reply
    • Helen

      I’d have loved to have bought the pan back with me.

      Reply
  10. Helen

    5 stars
    Oh wow this dish makes me think of summer immediately that cooking pan is amazing too!

    Reply
    • Helen

      It would be a lovely dish to make come summer; perfect for outdoor dining.

      Reply
  11. Marisa Franca @ All Our Way

    5 stars
    What an amazing dish. I wish I could have been there with you and Chef Nelson Candeias. Oh the seafood itself is incredible and I am looking at that pan with envy!! Beautiful presentation and the flavor must have been extraordinary. This is a 10 star recipe.

    Reply
    • Helen

      Such a lovely experience and the dish is simply delicious.

      Reply
  12. Patrick

    5 stars
    It looks absolutely amazing, a must make for foodies will love this seafood dish.

    Reply
    • Helen

      Such a wonderful dish to make, all delicious ingredients.

      Reply
  13. Super Busy Mum

    5 stars
    This looks DELICIOUS and that copper pot is something else!

    Reply
    • Helen

      The pan is truly wonderful.

      Reply
  14. Annette

    5 stars
    This looks great! I love the pan, I have to find the same pan and make this dish. It sounds amazing.

    Reply
    • Helen

      The pan is great, but remember you can use suitable alternatives too.

      Reply
  15. Laura Dove

    5 stars
    This looks amazing! My seafood husband would love this!

    Reply
    • Helen

      A sea food lovers dream, really lovely.

      Reply
  16. Kirsty

    5 stars
    Sounds like a perfect meal for when the weather warms up and you want something light and fresh. I’ve not tried much seafood but I could easily make the pork version that you’ve mentioned.

    Reply
    • Helen

      I think this would be a wonderful dish for outdoor dining come the warmer weather.

      Reply
  17. Sarah

    5 stars
    Wow! I want a cooking lesson from a professional chef- that’s so cool!!! And I have never heard of that pan before, but now I’ll watch for one. It’s gorgeous, and all that seafood is right up my ally! Love this!

    Reply
    • Helen

      Really interesting to watch a chef at work, I loved it.

      Reply
  18. Michelle

    5 stars
    That looks absolutely fantastically amazing. I don’t even have all the right words for it, but I need this!

    Reply
    • Helen

      It was a lot of fun Michelle, and the dish is truly delicious.

      Reply
  19. Veena Azmanov

    5 stars
    Such an impressive recipe Helen. I love cooking classes and love watching chefs do create recipes so skillfully. This sound wonderful. I’m saving it for later. yum !

    Reply
    • Helen

      It was wonderful fun Veena, such a delicious dish too.

      Reply
  20. Leah

    First off, I have never seen a cataplana pan, and it is gorgeous! Also, all the different sea food in this is amazing! Sounds so flavorful and yummy! That lobster sauce sounds like something I need to make ASAP. Thanks for this wonderful inspiration.

    Reply
    • Helen

      The Cataplana Pan is wonderful, isn’t it.

      Reply
  21. Patty

    5 stars
    This is such a wonderful seafood recipe and the cataplana pot is gorgeous, sadly they’re is no room for more pots in my flat too! Portuguese cuisine is delicious, during my last trip we had a new delicious fish dish every day. I must absolutely try this cataplana recipe!

    Reply
    • Helen

      So lovely to enjoy delicious fresh seafood, you really appreciate it.

      Reply
  22. Yaya

    4 stars
    I’ve never heard of a Cataplana, but as a fanatic of seafood, I am definitely adding this to the menu. x

    Reply
    • Helen

      Such a lovely dish, with delicious ingredients.

      Reply
  23. Jennifer

    5 stars
    What a beautiful and stunning dish! Those flavors combined are so simple, but yet so perfect. We love seafood and garlic and I can not wait to indulge in this amazing dish.

    Reply
    • Helen

      It is a very flavoursome dish, with such lovely ingredients.

      Reply
  24. Lisa | Garlic & Zest

    5 stars
    Oh, Helen — you are killing me. This beautiful cataplanais calling my name. Those prawns are gorgeous. Like you I’m one that likes to experience the local flavors when I travel. This is a dish that I want to make, but also, I think I want to travel to Portugal to try this one for myself. Simply stunning.

    Reply
    • Helen

      I love being able to bring back local cuisine back home with me, but experiencing it while in Portugal was wonderful.

      Reply
  25. Ashleigh Dougherty

    I wish I enjoyed sea food more to enjoy this, as it looks really delicious!

    Reply
    • Helen

      This is the perfect way to enjoy seafood, fresh and flavoursome.

      Reply
  26. Julia

    5 stars
    What an honour to get a masterclass from Chef Nelson! I have never heard of this dish but I now really want to try it. The seafood looks amazing and I bet it smells like the ocean when you are prepping to make this delicious seafood stew. All the beautiful and different shrimp! You don’t find them like that where I live. Oh, and the pan is so cute!

    Reply
    • Helen

      The fresh seafood is just wonderful.

      Reply
  27. Tracy Koslicki

    5 stars
    Oh MY what a TREAT! Not just the meal but the lesson! And that cataplana… gorgeous, I need one in my kitchen!!!

    Reply
    • Helen

      I would love the Cataplana, if only I had the room.

      Reply
  28. Megan Marlowe

    4 stars
    First off, that pan is gorgeous. Secondly, my father would absolutely love this. My family isn’t seafood eaters (their loss) but I will absolutely make this for my dad and we’ll enjoy it together.

    Reply
    • Helen

      It is indeed a seafood lovers dream, such a wonderful dish.

      Reply
  29. Tina

    5 stars
    Honestly I have never heard of cataplana but what an amazingly pretty dish. The fresh seafood variety they have is amazing. I think that would be so fun to take a cooking class while traveling, how did you find it?

    Reply
    • Helen

      It was amazingly fun to have a class. I adore bringing dishes home with me when I travel.

      Reply
  30. Dana

    Wow! This is so, so gorgeous, Helen! Look at all of that gorgeous seafood! I’d be in my glory. And the presentation is absolutely incredible. Your arrangement really shows that this dish was made with love. The gold rose cataplana pan is a stunner. This is so elegant <3

    Reply
    • Helen

      The food was utterly wonderful.

      Reply
  31. Amy Nash

    5 stars
    Oh my, this really is a showstopper! We love seafood and this sounds so wonderful. I love how it’s all arranged and the idea of bringing it covered to the table, but I would probably have to just use my dutch oven since I don’t have room in my kitchen for one more specialty pot! I’m lucky I live on the West Coast where I can get lots of fresh seafood to make this with!

    Reply
    • Helen

      It was a stunning dish – so amazingly good. The cataplana pot makes a difference, but it is easy enough to use something else.

      Reply
  32. Amanda

    What a fantastic experience to take a masterclass with Chef Nelson! I love watching chefs cook, it’s always so fascinating. Have to say that I completely agree with him that you can never have too much garlic! :) I’m completely in love with this cataplana pan. How gorgeous is that?! Fresh seafood dishes like this are some of my favorite ways of dining. So beautiful.

    Reply
    • Helen

      Such a wonderful experience, and the food was amazing.

      Reply
  33. Omer Quenneville

    I’ve had this is restaurants and loved it. They uses saffron as well.
    I want to buy the pot, do you recommend a 12 inch pot. And the lobster sauce recipe, is that 2 litres of water? It is unclear to me.

    Reply
    • Helen

      It would be lovely with saffron!

      I think that the pot was bigger than 12″ – probably 14.

      It is 2 litres of water for the lobster stock

      Reply
  34. Blossify

    5 stars
    It was perfect! Brought back beautiful memories of our time in Portugal. Thank you!

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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