Cataplana de Bacalhau

Experience the authentic flavours of Portugal with this exquisite Cataplana de Bacalhau, a traditional dish that showcases the beloved salted cod (bacalhau) simmered to perfection in a stunning copper pot. This recipe marries tender flakes of bacalhau with vibrant vegetables like bell peppers, tomatoes, and onions, all infused with aromatic garlic and fresh herbs. Cooking in a copper pot not only enhances the dish’s presentation but also ensures even cooking and rich flavours. Serve this captivating Cataplana at your next gathering, and let your guests savour the delightful blend of textures and tastes that define this classic Portuguese dish. Perfect for seafood lovers, this Cataplana de Bacalhau is a culinary journey you don’t want to miss!

Where did the Cataplana Originate from?

The cataplana, a unique cooking vessel, is not only essential for making the famous Cataplana de Bacalhau but also a striking centerpiece in any kitchen. Originating from the Algarve region of Portugal, these copper pots are traditionally shaped like clams, which helps to trap steam and lock in moisture, resulting in tender, flavourful dishes. The brilliance of a cataplana lies in its versatility; while it is famously used for seafood, it can also expertly cook meats and vegetables, allowing for endless culinary creativity. As you watch the vibrant colours of your dish gently meld together inside this beautiful pot, you’ll appreciate not just the rich history behind it, but also how its design enhances the cooking process, making every meal an aromatic experience that transports you to the sun-kissed shores of Portugal.

Hope you enjoy it! xo

Cataplana de Bacalhau

Cooked in the distinctive cataplana —a clam-shaped copper pot—this dish brings together layers of tender cod, shrimp, clams, vibrant vegetables like bell peppers, potatoes and onions, and aromatic herbs, all simmered to perfection.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Portuguese

Ingredients Equipment Method

Ingredients

  

• 4 pieces re-hydrated salted cod cut into pieces
• 150 g littleneck clams
• 150 g raw shrimp peeped
• 2 tomatoes ripe, diced
• 1 large onion sliced
• 4-6 cloves garlic sliced
• 2 bay leaves
• 1/2 red bell pepper sliced
• 1/2 green bell pepper sliced
• 6 medium yellow potatoes sliced
• 2 tbsp tomato paste
• 1/4 cup white wine
• 1 cup water or fish stock
• 1/4 cup parsley
• salt & pepper to taste
• 3 slices bacon cut into small pieces
• 2-4 tbsp olive oil

Equipment

• Copper Pot | Cataplana can also be made in a Braiser

Method

 

1. Make a slurry of the white wine, salt & pepper, water/fish stock & tomato paste, set aside.
2. Coat the bottom of the pan with a thin layer of oil.

   Layer all the ingredients, starting with some clams and onions into the pot and pour the slurry over, add the parsley on top and close the Cataplana.

   Heat to a simmer, and let bubble away (at a moderate, not aggressive) simmer, for about 30 to 45 minutes. Check for doneness
3. Serve the cataplana right at the table, with bread, and a salad.