Cataplana de Peixe

About This Recipe

Named after the distinctive hinged copper pot in which it is made, cataplana de peixe is a fragrant fish stew from Portugal's Algarve coast. White fish, peppers, tomatoes, onions, and potatoes steam together in a sealed pot, creating an intensely flavored one-pot meal. The cataplana pot traps all the steam and aromas, producing tender fish in a rich broth.

Ingredients

Serves 4

• 600 gwhite fish fillets(cod or sea bass, cubed)
• 1 largeonion(sliced)
• 2 mediumpotatoes(sliced thin)
• 2 mediumtomatoes(chopped)
• 1 largered bell pepper(sliced)
• 3 clovesgarlic(sliced)
• 100 mlwhite wine
• 3 tbspolive oil
• 1 tspsweet paprika
• 1 bunchparsley(chopped)

Instructions

1. 1

   Layer the pot

   In the cataplana or heavy pot, layer olive oil, onion, garlic, potatoes, peppers, and tomatoes.

2. 2

   Season and add fish

   Sprinkle with paprika and salt. Lay fish pieces on top. Pour in white wine.

3. 3

   Seal and cook

   Close the cataplana (or cover tightly with a lid). Cook over medium heat for 25-30 minutes.

4. 4

   Serve

   Open at the table for a dramatic reveal. Garnish with parsley.

Variations

• •

  Add clams or prawns along with the fish for a mixed seafood version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Best eaten immediately. Leftover fish stew keeps 1 day refrigerated.

Frequently Asked Questions