I have had several requests to publish the recipe for the cataplana that I prepared on CT Style on Monday April 8th:  Here it is.  It is adapted from a recipe the appeared on how2heros.com










The Shoreline Chef
Cataplana Recipe
• 2 lbs. fish fillets, preferably firm, such as rockfish, haddock, monkfish, etc. Use what
is freshest, but avoid oily or red-fleshed fish such as salmon, tuna and mackerel.
• 1 link of Portuguese Chorizo
• 12 small clams
• 12 medium shrimp (peeled and deveined)
• 2 large onions, peeled, halved, and thinly sliced
• 2 peppers, one red, one orange, seeded and sliced 2"X1/2"
• 3 large tomatoes, seeded and chopped
• 2 T. extra virgin olive oil
• 1 C. white wine
• 1 small bunch cilantro (or you can use 2 T paste)
• sea salt and freshly ground pepper ,red pepper flakes or piri piri to taste
How to make it
• Pour olive oil in heated heavy skillet, add the onions and ¼ link of finely diced chorizo,
saute until soft.
• Add peppers and cook another 5 minutes
• Toss in tomatoes, season with Salt & Pepper and remove from heat.
• In a heavy oven proof stock pot, or Cataplana pot, place a ladleful of vegetable mixture.
• Over it, place a layer of fish, a few shrimp and scallops. The remaining chorizo sliced
into ¼ in rounds. Top with cilantro and pepper flakes (as much or as little as you like)
• Continue layering and end with clams (if used)
• Pour white wine over all and cover with heavy lid
• Place in 350 degree oven for 30-40 minutes.
Serve in bowls over brown rice and enjoy!!