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Ingredients
For the Lisbon paste: 6 red peppers ½pt/1 cup olive oil 4 cloves of garlic salt to taste
For the base stock: 4 tbsp olive oil 1 medium onion 1 clove of garlic 1 bay leaf 4 anchovies 2 cooking tomatoes 200ml/7fl oz dry white wine mixed with 2.5ml/½ tsp of saffron strands 100ml/3½fl oz fish stock 1 star anise
For the cataplana of seafood ¼pt/½ cup extra virgin olive oil 1 medium cooked potato - peeled and sliced finely ½ small onion, sliced finely 1 clove of garlic, finely chopped 1 tbsp Lisbon paste 2 jew, cobia or mackerel cutlets or snapper or jew fillet 4 small cuttlefish or squid - opened ½ lobster cut in half lengthways 4 green king prawns - shelled and deveined 4 live black mussels - cleaned 2 tbsp flat leaf parsley - torn about 1pt/2 cups base stock
Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.
Method
To make the Lisbon paste: 1. Place peppers on char-grill and char all over. 2. Place in a bowl and cover with cling wrap. Stand for 10 minutes. 3. Remove cling wrap, cut capsicums/peppers into quarters and remove skin with a knife. 4. Blend with garlic in a food processor to form a paste. 5. Add olive oil with motor still running. 6. Season with salt.
To make the base stock: 1. Heat oil, onion, garlic and bay leaf over medium heat. 2. Add the Lisbon paste and saute. 3. Add the anchovies and saute for 1 minute. 4. Add the tomatoes and cook for a further 3 minutes. 5. Add wine, star anise and stock and cook a further 20 minutes.
To make the cataplana of seafood: 1. Place cataplana on burner (a saucepan with tight fitting lid is a good substitute) 2. Add olive oil, onions, garlic, Lisbon paste and potatoes, saute quickly. 3. Add fish, mussels, lobster and a ladle of base stock. Close it and partly cook for 2 minutes. 4. Add rest of seafood, cover with remaining stock and parsley, seal cataplana. 5. Cook for a further 4 minutes.
To serve Open cataplana at the table to capture the aromas.
Find out more about these ingredients and techniques:
Olive oil
Star anise
Garlic
Salt
Stock
Saffron
Mackerel
Fillet
Squid
Lobster
Parsley
Prawn
Anchovy
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