Cataplana, is actually refer to both the name of the dish and the cooking vessel the dish cooked in it, much like tagine in Moroccan cooking. But, unlike tagine dishes, cataplana is much more simple to prepare. Ingredients are within a reach, and once all ingredients are assembled, it only takes about 10 minutes to cook on a stove. What more? If you happen to have cataplana (traditionally made with copper), you don't have to bother to transfer the finish dish onto another serving dish. Simply present the whole thing at the table, it looks so rustic, yet elegant. Having said that, don't be discourage if you don't have the traditional Cataplana pot, just use cast iron braiser, or soup pot with tight fitting lid.
Cataplana With Halibut Steaks, Jumbo Prawns and Manila Clams
serve 3 - 4
2 hallibut steaks
1/4 cup diced chorizo
10 Jumbo prawns
15 manila clams
1 onion, sliced
2 cloves garlic, sliced
3 large vine rippened red tomatoes, diced
2 teaspoons picante pimenton (you can use non spicy if you like)
3/4 cup white wine
1 bay leave1 tablespoon olive oil
salt and pepper, to taste
Spread onion and garlic slices on the bottom of cataplana, add hallibut steaks, scatter tomatoes and diced chorizos on top and around the fish. Add bay leave, sprinkle in one teaspoon of pimenton, Add the wine, season with salt and pepper, then drizzle with olive oil. Close the lid, and cook on medium high for 5 minutes. Carefully open the lid, add prawns and the clams. Sprinkle the remaining teaspoon of pimenton. Close back the lid, and continue to cook for another 3 to 5 minutes. Remove from the stove. Serve with crusty country bread.
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