Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Cataplana de Peixe – Algarve fish stew
Cataplana de Peixe is both a classic Portuguese seafood stew and the name of the distinctive hammered copper pan used to prepare it. Though traditionally made in this specialized pan with a clamshell-like lid, a wide, deep pan with a lid can serve as an effective alternative. This dish, featuring a rich, reddish broth filled with an assortment of fish, potatoes, green peppers, and onions, is one of the Algarve's most celebrated culinary delights.
Cooking time: 2 hours
| Ingredients (6 servings) | ||
|---|---|---|
| 400 | g | fresh clams |
| 300 | g | monkfish tail (alternatively flounder) |
| 300 | g | grouper |
| 300 | g | red snapper |
| 3 | ripe tomatoes | |
| 3 | onions, peeled and sliced | |
| 1/5 | green bell pepper, deseeded and cut into thin strips | |
| 4 | garlic cloves, peeled and thinly sliced | |
| 2 | bird's eye chillies, finely chopped | |
| 220 | ml | olive oil |
| 3 | bay leaves | |
| 1 | bunch | of flat-leaf parsley, roughly chopped |
| 100 | ml | brandy |
| 160 | ml | white wine |
| 12 | prawns with heads and shells | |
| 100 | g | Serrano ham, cut into thin slices |
| 80 | g | chorizo, thinly sliced |
| 700 | g | potatoes, peeled and cut into thick slices |
| sea salt | ||
- Rinse the clams a few times in cold water to remove any grains of sand, then place in a large bowl of water, add a good pinch of salt and leave to stand for 40 minutes. This will remove the sand and grains of sand from the clams. Leave to drain.
- Gut the fish, clean and remove any scales, then cut into small pieces and season with salt.
- Prepare a large bowl of ice water. Bring a large pan of water to the boil. Score the top of the tomatoes crosswise with a sharp knife. Once the water is boiling, carefully add the tomatoes and blanch for 30 seconds, then remove with a slotted spoon into the iced water and leave to cool.
- As soon as they have cooled, peel off the skin, cut the tomatoes in half and remove the seeds, then cut the flesh into small pieces.
- Place half of the onions, peppers, garlic, chillies and tomatoes in a bowl. Season with a pinch of salt, then pour over half of the olive oil.
- Arrange the fish and clams on top, then crush the bay leaves over the top.
- Cover with the remaining onions, parsley, paprika, garlic and tomatoes and pour over the brandy and white wine. Arrange the prawns in a single layer on top, then add a layer of ham and chorizo. Cover the cataplana with the lid and cook for 20 minutes over a medium heat.
- Remove the pan from the heat and leave to rest for 10 minutes.
- In the meantime, place the potatoes in a large pan of cold water, season with salt and cook over a medium heat for 15 to 20 minutes until soft.
- Drain them.
- Serve the boiled potatoes with the fish stew.
Falstaff Wine-Tip
Medium yellow-green, silver reflections. Smoky-spicy bouquet with gooseberry underlaid with fine meadow herbs and yellow bell pepper. Complex, close-meshed palate with salty, dark...
Vulkanland Styria, Austria
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