The Cataplana of Fish: 3 Tasty Recipes With a Taste of the Sea

You will find in this article different combinations of ingredients and flavors to make the best recipes cataplana of fish I have ever experienced.

The Cataplana of Fish 3 Tasty Recipes With a Taste of the Sea

At any time of the year, the dishes with the flavour of the sea bring the aromas of the Portuguese cuisine. The cataplana of fish is one of these options, which are the delight of all. If it has been some time that does not prepare this dish or if you would like to learn how to do, the time has come.

We have selected for you 3 best ways to preparation of the cataplana, with different choices of fish, seafood, sweet potato, and the mass, to elect your favorite and try it at home or when you are enjoying a weekend at the beach. Are the same of eat and cry for more.



This cataplana is made of 3 types of fish: monkfish, dogfish and skate, in addition to seafood and vegetables that make the dish full of color and flavor.

– Ingredients –

  • 1 kg of 3 fish: monkfish, dogfish and skate
  • Olive oil q. b.
  • 2 medium size onions
  • 1 green pepper
  • 1 red bell pepper
  • 2 ripe tomatoes
  • Medium potatoes
  • 3 cloves of garlic
  • 2 bay leaves
  • 1 chilli dry
  • 150 g of clams
  • 400 g shrimp
  • 35 g of butter
  • Parsley and mint q. b.
  • Salt and pepper q. b.
  • 1 glass of white wine
  • Water

– Mode of preparation –

  1. Break the fish into pieces and season with salt and pepper.
  2. To enrich the dish also choose 2 seafood: clams and shrimp.
  3. With fish and seafood prepared, except for the vegetables: cut 2 onions and 3 potatoes slices, 1 red pepper and a green to the fruit, 2 ripe tomatoes also slices and crush 3 cloves of garlic.
  4. At the base of the pot, a generous drizzle of olive oil, then the onion, the garlic, 1 chilli and 2 bay leaves in pieces, over the potatoes, peppers and tomatoes.
  5. Season with pepper, salt and two cheirinhos: mint and parsley. Lie in bed for the fish and a few more ervinhas.
  6. To finish drizzle with olive oil, a few knobs of butter and heat. Combine 1 cup of white wine and ½ cup of water and let it cook for 15 minutes over medium-low.
  7. After this time add the seafood and let it cook for another 5 minutes.
  8. When you are at the point, spread this delicious smell of the sea leading to the cataplana direct to table.


To give a slight touch of sweet and sour to cataplana, the sweet potato and the ginger do the honors. This dish is spectacular.

– Ingredients –

  • 2 slices of hake, thick, without spine and without skin
  • 1 onion
  • 1 red bell pepper
  • 3 sweet potatoes small
  • 4 cloves of garlic
  • 3 cm of ginger grated
  • Coriander: stalks + leaves
  • 1 teaspoon of piri-piri
  • 3 pods of cardamom
  • 1/2 cup white wine
  • 1/2 cup tomato concassé
  • Olive oil

– Mode of preparation –

  1. Cut the onion, the stalks of the coriander and the red pepper into thin strips and chop the garlic.
  2. Pour in the olive oil in the Wok or in the cataplana and let it cook the ingredients at the point in simmer for about 5 minutes.
  3. Add the cardamom crushed, the ginger and the chilli and let it cook for the flavors to mix.
  4. Join the sweet potatoes, peeled and cut in chunks, the wine and the tomatoes and leave to establish for a further 5 minutes with lid.
  5. Finally add the fish and leave to heat until it is cooked. If you are cut into pieces will cook in a few minutes. Before serving, sprinkle with the leaves of the coriander chopped.


With this recipe you already have a main dish ready, will only need to prepare a fresh salad to accompany.

– Ingredients –

  • 2 put large dye
  • 300 g of mass cotovelinho or the other short
  • 2 tomatoes
  • 1 green pepper
  • 1 red bell pepper
  • 1 onion
  • 2 cloves of garlic
  • 100 g of tomato purée
  • 4 dl of water
  • 1 cup of white wine
  • 50 g coriander, fresh
  • Olive oil q. b.
  • Salt and pepper q. b.

– Mode of preparation –

  1. Season the slices of fish with salt and pepper and set aside.
  2. At the bottom of a cataplana, place a little olive oil, garlic cloves, minced, bell peppers cleaned and cut into strips and the onion cut in rings.
  3. Add tomatoes cut in cubes, the pulp of the tomatoes, the wine and the water, season with salt and pepper and arrange over the fish cutlets.
  4. Close the cataplana and bring it to the fire, letting it cook, simmer, for about 10 minutes. Join after mass and let bake for another 10 minutes. Serve with the coriander.