Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Cataplana de peixe celebrates the Algarve coast and the closed-vessel cooking method that preserves steam, aromas and juices.
Even without a traditional cataplana, the method can be adapted using a tightly covered pan.
Ingredients
- 800 g firm fish steaks
- 2 sliced onions
- 3 tomatoes
- 1 red bell pepper
- 3 garlic cloves
- 100 ml of white wine
- 80 ml olive oil
- Coriander or parsley
- Salt and pepper
Method
- Assemble layers of onion, tomato, pepper and fish.
- Season with garlic, salt and pepper.
- Drizzle with olive oil and wine.
- Cover the pan tightly.
- Cook over medium heat until the fish is cooked.
- Finish with fresh herbs.
Tips from Empório Portugal
- Avoid stirring too much, so the fish does not break apart.
- A tightly covered pan concentrates the flavours.
- Serve with bread or potatoes.
Possible substitutions in Brazil
- Use sea bass, hake, namorado or dogfish.
- Coriander can be replaced with parsley.
Pairing
An Algarve white wine or Vinho Verde. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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