Monkfish and chouriço cataplana

Monkfish and chouriço cataplana

Cataplana de tamboril

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4
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A cataplana is a large, copper-coloured metal cooking vessel made from two domes hinged together, resembling a clam. Introduced to Portugal by the Moors, it gently steams fish, meat or vegetables to create a fragrant stew with stock that’s full of flavour. Unlike most restaurants, I par-cook some of the ingredients first so that the monkfish and potatoes will be perfectly cooked, and not overdone. If you can’t find a cataplana you could use a wide, shallow pan with a lid instead – just make sure you resist the temptation to open it before the cooking time is up.

Ingredients

Quantity Ingredient
200g ratte or charlotte potatoes
4 tablespoons olive oil
2 onions, thinly sliced
2 garlic cloves, crushed
150g chourico, (skin removed), finely chopped
8 plum tomatoes, finely chopped
50ml single cream
100ml dry white wine
500g monkfish, cut into thin medallions
20 large clams, rinsed under cold running water and soaked in cold water for at least 30 minutes
a small handful parsley leaves, finely chopped
sea salt flakes
ground white pepper

Method

  1. Cut the potatoes in half, keeping any smaller ones whole. Cook them in plenty of boiling salted water for 8–10 minutes, or until just soft but not mushy. Drain and set aside.
  2. Heat the olive oil in a cataplana or wide, shallow pan over a low heat. Add the onions and cook gently for about 10 minutes, or until soft and juicy, then season with salt and pepper. Add the garlic and cook until fragrant, then add the chouriço and cook until the edges are crisp.
  3. Pour in the tomatoes, cream, wine and 50ml water and simmer for 1–2 minutes. Add a little more water if it seems too dry. Stir in the monkfish and clams, cover with a lid and shake the pan. After 2 minutes, take the pan off the heat and discard any unopened clams. Taste for seasoning, stir through the parsley and serve immediately.
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