Originally from the Algarve, a Portuguese region, the cataplana is basically a cooking vessel. The same term is used to designate the food made in this container. Today it's a seafood recipe that Cyril Lignac offers us. Shrimps, mussels, clams, monkfish … all accompanied by good vegetables: the perfect ingredients to make a delicious chef's cataplana! It's your turn.
The seafood cataplana recipe from Cyril Lignac
The ingredients for 4 people :
- 4 pieces of monkfish of 90g
- 8 raw pink prawns like prawns
- 200g of mussels
- 200g of clams
- 1 onion, peeled and minced
- 1 green pepper, washed, cut into 4 and seeded, peeled, thinly sliced
- 1 red bell pepper, washed, cut into 4, and seeded, peeled, minced
- 3 potatoes, peeled
- 200g tomato sauce
- 2 tbsp. chopped parsley
- 2 tomatoes, washed
- 10cl of white wine
- Olive oil
- Frying oil
- Fine salt
To make Cyril Lignac's seafood cataplana recipe, you must have:
- 1 cataplana or 1 wok with the lid
- 1 spatula
- 1 saucepan + 1 skimmer + 1 plate with a sheet of absorbent paper
The steps for preparing Cyril Lignac's seafood cataplana:
Step 1 : in the cataplana or the baking dish with a suitable lid, pour a dash of olive oil and place the chopped onion there. Mix then add the green pepper and the red pepper in slices. Mix again without breaking the vegetables.
2nd step : cut 2 potatoes into large slices and place them on the mixture. Add the pieces of fish and pour in the white wine. Let reduce slightly. Add the tomato sauce and chopped parsley on top and close with the lid. Cook for 10 minutes.
Step 3: cut the tomatoes into pieces, add them to the mixture and close. Let finish cooking.
Step 4: Shell and core the shrimp. Place them on the rest of the cooking ingredients. Also add the mussels and clams, close the lid and cook for 5 minutes, while cooking.
Step 5: Using the mandolin, cut thin strips of potatoes, then cut thin sticks like French fries with a knife, called straw potatoes. Immerse them in water to rinse them off of their starch. Place them on a clean tea towel. Then fry them at 190 ° C. Drain them on absorbent paper and lightly salt them.
When ready to serve, remove the lid, place the straw potatoes en masse on one side.
Read also :
⋙ “Tous en cuisine”: recipes and ingredients by Cyril Lignac for the week from October 5 to 9
⋙ All in the kitchen: the recipe for coconut curry soup with shrimps by Cyril Lignac
⋙ All in the kitchen: the fish'n chips recipe by Cyril Lignac