Today's recipe, apart from being delicious, is made in a cataplana. It is likely that many know this utensil, but surely ...

Cataplana of cod and seafood

Today's recipe, apart from being delicious It is made in a cataplana. It is likely that many know this utensil, but I am sure that others like you, until I contacted the company Kp home to tell me about them and very kindly send me one to know it first hand, there was no I have heard about these typical Portuguese pots.

I will explain what a cataplana consists of, but if you click on the Kphome link, you will find much more information, about its characteristics, sizes and prices .

As I mentioned, it is a typical Portuguese casserole, more specifically in the Algarve, where it was introduced through the Arab world. It comes to be, roughly, a version of the tajine. A cataplana consists of two spherical halves that are joined by hinges that achieve a hermetic seal that allows the steam cooking of their food.

They are made in a traditional way, in copper, which is a magnificent conductor of heat what makes it ideal for fast cooking (wok type). As it is currently forbidden to cook with copper, the interior can be made of tin, stainless steel or aluminum.
When steaming food, it allows them to store all their nutrients, aromas and flavor. In addition its beautiful design will shine on our tables, being able to serve directly from the cataplana.

The most typical cataplanas are fish and seafood. But we can also find recipes with meats, poultry, pasta ... On the net I have found many recipes and all of them very appetizing; so I hope to get a lot of benefit from my cataplana.


  • 1 kg of desalted cod
  • 400 gr of prawns
  • 400 gr of mussels
  • 200 gr of clams
  • 3 teeth of garlic
  • 1 onion
  • 1 red pepper
  • 1 green pepper
  • 1 tomato
  • 1 glass white wine (125ml aprx)
  • Virgin olive oil
  • Salt


To make this recipe I used desalted cod. If you have to desalt it, you should have it soaking for 24 hours, changing the water several times and keeping it in the fridge. We clean the mussels.
We leave the clams to soak, in salted water, for at least 1 hour.

We put half of the cataplana over medium heat with two or three tablespoons of olive oil.

We sauté the garlic cut into thin slices and when they begin to take color, we add the onion cut in fine julienne, as well as the red and green peppers cut also in julienne. After two or three minutes, add the peeled tomato, without seeds and cut into small squares. We fry everything. (At this point, we could also add some potatoes cut into slices, as recommended by some of the recipes I have seen)

We incorporate the pieces of cod, prawns, mussels and glass of white wine. We close the cataplana as indicated by the manufacturer. Let it be done at medium heat for 10 minutes.
After ten minutes, we carefully open the cataplana and incorporate the clams. We close again and leave the fire for 10 more minutes. (Vitroceramic)

The cataplana of cod and seafood is ready to serve. Enjoy!