Hake & Seafood Cataplana Recipe

Introduction

This hake and seafood cataplana is a vibrant, comforting dish full of fresh vegetables and tender fish. Inspired by traditional Portuguese flavors, it combines hearty potatoes with succulent seafood for a wholesome, satisfying meal.

Ingredients

• 2 tbsp cold-pressed rapeseed oil
• 1 onion, halved and thinly sliced
• 250g salad potatoes, cut into chunks
• 1 large red pepper, deseeded and chopped
• 1 courgette (200g), thickly sliced
• 2 tomatoes, chopped (150g)
• 2 large garlic cloves, finely grated
• 1 tbsp cider vinegar (optional)
• 2 tsp vegetable bouillon powder
• 2 skinless hake fillets (pack size 240g)
• 150g pack ready-cooked mussels (not in shells)
• 60g peeled prawns
• Large handful of parsley, chopped

Instructions

1. Step 1: Heat the rapeseed oil in a wide non-stick pan with a tight-fitting lid. Add the sliced onions and potato chunks and fry for about 5 minutes until they begin to soften.
2. Step 2: Stir in the chopped red pepper, courgette slices, chopped tomatoes, and grated garlic. Add the cider vinegar if using, vegetable bouillon powder, and 200ml of water.
3. Step 3: Bring the mixture to a simmer, then cover the pan and cook for 25 minutes until the peppers and courgettes are very tender. If your pan doesn’t have a tight-fitting lid, place a wet sheet of baking parchment over the stew before covering to keep the juices in.
4. Step 4: Gently add the hake fillets, mussels, and prawns to the pan. Cover again and cook for an additional 5 minutes, or until the hake flakes easily with a fork.
5. Step 5: Sprinkle the chopped parsley over the dish and serve immediately.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or a small chopped chili when cooking the vegetables.
• If fresh hake is unavailable, other firm white fish like cod or pollock can be used instead.
• Try swapping salad potatoes for sweet potatoes for a different taste and added sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce. This dish is best enjoyed fresh as the seafood can become tough if overcooked during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this recipe?

Yes, frozen seafood can be used but make sure to thaw it completely before adding it to the pan to ensure even cooking.

What can I serve with hake and seafood cataplana?

This dish is delicious served on its own, but you can also enjoy it with crusty bread or a simple green salad for a complete meal.

Hake & Seafood Cataplana Recipe

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★★★★★

4.5 from 654 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: Serves 2
• Diet: Gluten Free

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Description

A flavorful and healthy Portuguese-inspired hake and seafood cataplana featuring tender potatoes, fresh vegetables, and a mix of hake, mussels, and prawns simmered together in a rich, aromatic broth.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tbsp cold-pressed rapeseed oil
• 1 onion, halved and thinly sliced
• 250g salad potatoes, cut into chunks
• 1 large red pepper, deseeded and chopped
• 1 courgette (200g), thickly sliced
• 2 tomatoes, chopped (150g)
• 2 large garlic cloves, finely grated

Liquids and Seasonings

• 1 tbsp cider vinegar (optional)
• 2 tsp vegetable bouillon powder
• 200ml water

Seafood

• 2 skinless hake fillets (240g total pack size)
• 150g pack ready-cooked mussels (not in shells)
• 60g peeled prawns

Finishing Touch

• Large handful of parsley, chopped

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Instructions

1. Heat the oil and sauté base vegetables: Heat 2 tablespoons of cold-pressed rapeseed oil in a wide non-stick pan with a tight-fitting lid over medium heat. Add the halved and thinly sliced onion along with 250g of salad potatoes cut into chunks. Fry for about 5 minutes until the onions and potatoes start to soften.
2. Add remaining vegetables and aromatics: Stir in 1 large deseeded and chopped red pepper, 1 thickly sliced courgette (200g), 2 chopped tomatoes (150g), and 2 finely grated large garlic cloves. Mix well to combine all ingredients.
3. Incorporate liquids and simmer: Pour in 1 tablespoon of cider vinegar (if using), 2 teaspoons of vegetable bouillon powder, and 200ml of water. Bring the mixture to a gentle simmer, then cover the pan with its tight-fitting lid. Cook for 25 minutes, or until the red peppers and courgettes are very tender. If the pan lacks a tight-fitting lid, wet a sheet of baking parchment and place it over the stew before covering to help retain moisture and juices.
4. Add seafood and finish cooking: Nestle 2 skinless hake fillets (240g) into the vegetables, then add 150g of ready-cooked mussels and 60g peeled prawns. Cover again and cook for an additional 5 minutes, or until the hake flakes easily when tested with a fork and seafood is heated through.
5. Garnish and serve: Scatter a large handful of chopped parsley over the cataplana just before serving to add a fresh and vibrant finish. Serve hot and enjoy this nourishing seafood stew.

Notes

• Using a pan with a tight-fitting lid is essential to keep in the juices during simmering; alternatively, use baking parchment to cover and trap steam.
• Optional cider vinegar adds a subtle tang but can be omitted if preferred.
• Ready-cooked mussels reduce cooking time and simplify the recipe.
• This recipe is naturally gluten free when using gluten-free vegetable bouillon powder.
• Adjust seafood quantities depending on preference or availability, keeping overall cooking times consistent.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Portuguese

Keywords: Hake cataplana, seafood stew, Portuguese seafood recipe, healthy seafood, stove simmered cataplana