Cataplana with Seafood
Main Dishes • Portuguese
Description
Cataplana with Seafood
Ingredients
- Cilantro 1 bunch
- Tiger shrimp in brine 8 pieces
- Chorizo 10 oz
- Squid 10 oz
- Dry White Wine 10 fl oz
- Turnips 2 pieces
- Olive Oil 5 fl oz
- Spiced Tomato Juice 5 oz
- Garlic 6 cloves
- Mild Chili Spice 1 piece
- Onion 1 head
- Salt to taste
- Sweet Red Onion 1 head
- Sea Bass 30 oz
Step-by-Step Guide
Step 1
Prepare the fish: carefully separate the fillet; discard the skin. Remove the eyes and gills from the head and rinse.
Step 2
Clean the shrimp, leaving part of the shell on the tail. Rinse the shells under cold water.
Step 3
Thoroughly clean the squid from membranes and cut into rings.
Step 4
Peel the potatoes and boil them until cooked in salted water.
Step 5
As a result of all the preparations, you should have two piles: one with fish fillets, cleaned shrimp, and squid, and another with the fish backbone, head, and shrimp shells.
Step 6
Heat a wok (a Portuguese cataplana pan is even better), pour in 100 ml of oil, add garlic, finely chopped onion, and carrots; sauté for three minutes.
Step 7
Remove the seeds from the chili, add it to the vegetables. Adjust the amount of pepper to your taste.
Step 8
Pour in 200 ml of wine, simmer for a minute, then add the tomatoes. Simmer for another 5 minutes.
Step 9
Add half of the sliced chorizo and half of a small bunch of finely chopped cilantro. Pour in one liter of water. Bring to a boil. Add salt.
Step 10
Add the fish backbone, head, and the remaining shrimp shells.
Step 11
Simmer on low heat for one hour.
Step 12
Strain the broth through a fine sieve — it should be clear, with a beautiful orange hue and a slight tomato tint.
Step 13
Add the remaining wine to the broth, bring to a boil, then add the shrimp, followed by the fish after a minute, cook for two minutes, turn off the heat, and add the squid and the sweet red onion cut into large rings to the already turned-off soup. The onion should just 'blanch', not cook — only in this case will the bitterness go away, and the onion will become sweet while remaining crispy.
Step 14
In a separate pan, quickly sauté the remaining chorizo (one minute will be enough) in olive oil.
Step 15
Add the sausage to the soup — it's ready!!
Step 16
Serve in bowls, placing one boiled potato at the bottom and pouring the broth with seafood over it. Sprinkle with chopped cilantro.
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