Cataplana is the name of the copper oyster shell pan traditionally used to cook Portuguese seafood dishes, but the pan is by no means essential! You can make your Cataplana in a wok or Le Crueset-style dish, just be sure it has a tight fitting lid to allow the contents to steam inside. This is one of those sociable dishes, like a paella or tagine that is just perfect for sharing around the table.
2 x red onions, chunky slices
3 x garlic cloves, roughly chopped
2 x peppers, deseeded, quartered and sliced
3 x strips Orange zest
1 x medium Red Chilli, finely chopped
1 x tin Tomatoes
1 tsp Balsamic Vinegar
2 tsp Paprika
Salt & Pepper
150g per person of Mixed White Fish, cut into chunky pieces (Julia uses Monkfish, Haddock & Seabass)
3 tsp Capers
1 x Lemon, sliced in to six segments
½ Orange juice
½ Lemon juice
Fresh Bay Leaves
Heat the pan with a splash of olive oil
Fry the garlic for a couple of minutes then add the garlic and peppers.
Add orange zest and chilli and fry until starting to soften. Add tinned tomatoes, balsamic vinegar, a cup of water, the paprika and salt and pepper. Bring to the boil.
Meanwhile, steam the mussels for 2 minutes in a small amount of liquid in a pad with a lid. Once opened remove the mussels from the heat, saving the juices to add to the dish.
Lay the fish on top of the dish, add the orange and lemon juice, bay leaves, capers and mussel juice then transfer the dish to the oven for 10 minutes. Add the mussels, replace the lid and allow to cook on the hob for a further minute.
Scatter with coriander and serve with lemon wedges.