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Copper pot with fish stew in it

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
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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.