Chef Massimo Capra makes a hearty Cataplana, a Portuguese-inspired fish soup.
Cataplana
Ingredients:
- 1 cup onions, thinly sliced
- 3 cloves garlic, chopped
- Parsley, coarsely chopped
- 2 poblano peppers, julienned
- 1 red chili pepper, chopped
- 3 oz. olive oil
- 1 bay leaf
- 1 lb canned plum tomatoes
- 4 oz. Portuguese bacon, cubed
- 4 large scallops
- 4 large shrimps
- 12 clams, littleneck
- 4 mini potatoes, pre-cooked
- 1 oz. dry white wine
- ½ tsp. paprika
- Salt & pepper to taste
Method:
Preheat the Cataplana (or a sauté pot with lid), add oil, garlic, parsley, bacon, onions, bay leaves, peppers and chillies.
Cook for a minute and then add the clams and white wine, cover to steam open.
Add the rest of the ingredients, close the Cataplana and simmer gently for 5 to 7 minutes.
Taste for correct seasoning and sprinkle some olive oil and fresh chopped parsley and serve.
Serve with angel hair in garlic and oil, steamed rice on the side or grilled garlic bread.
Courtesy Massimo Capra
www.massimocapra.com
@chefcapra