Cataplana Recipe from the EsquiNa Restaurant in Burgau, Portugal
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
In this article, I present the original Cataplana recipe from the Esquina restaurant in Burgau, located on the Algarve coast in Portugal.
It has become a rarity for restaurant owners to share their cooking secrets. Because it is a very traditional recipe, I am particularly happy and happy to share the information.
The fish stew is a classic of Portuguese cuisine. It is prepared in a wok-like pan with a domed lid. The lid can be closed with clips, this enables a slight pressure cooker effect and gentle preparation.
In earlier times, the pot was simply placed in the campfire. Today, the cooks like to use the gas stove or even the electric stove. Let us show you how to prepare it and visit the restaurant with committed, friendly hosts when you have the opportunity.
Table of Contents
1. Recipe Cataplana
You need fresh seafood for this dish. Please plan some time the day before to prepare the secret sauce. Feel free to contact us with cooking questions and kitchen gossip at the end of this page using the comment function. I’m happy for you!
Discovered, photographed and written down by chef Thomas Sixt.
Cataplana Recipe for Original Portuguese Fish Stew from Restaurant Esquina in Burgau, Algarve.
Secret spice sauce
|4||pinches||brown can sugar|
|400||g||Fish and seafood (including mussels and shrimp)|
|1||pc||glove of garlic|
|2||pc||bell pepper red|
|150||ml||dry white win|
|150||ml||fish stock (Alternatively water with vegetable stock cubes)|
|200||g||Potatoes (Variety Agria)|
|4||pinches||black ground pepper|
|2||pinches||brown can sugar|
Mix the tomato paste with cold water, sugar, cornflour, soy sauce and cayenne pepper.
Bring to the boil on the stove while stirring with a whisk and leave to stand for 10 minutes.
Allow the sauce to cool and pour into a glass.
Water the mussels
Soak the live mussels in cold water for 2 hours.
Place the mussels in a sieve.
Rinse the mussels under cold running water.
Remove the shells from the shrimp to make them easier to eat later.
Wash the potatoes, peel and cut into even pieces of 2-3 cm in size.
Blanch the dried potato pieces in the fryer at 160°C.
Lift the potatoes out of the oil in the basket and let them cool for 10 minutes.
Finally, fry the blanched potatoes at 175°C until crispy and prepare them for further preparation.
Halve the peppers, deseed, wash and dry.
Optionally remove the peel with the vegetable peeler.
Cut the pepper halves into small strips or cubes and place in the pot.
Halve the shallot, peel, cut into fine cubes and place in the pot.
Halve the garlic cloves, peel, cut into very fine cubes and place in the pot.
Put the fish and seafood in the pot.
You can buy mixed seafood or:
–> 4 pieces of monkfish fillets, approx. 200 g
-> 20 pieces of shells
–> 4-6 shrimp
Season the seafood with chopped parsley, bay leaves, a little lemon zest, salt and pepper.
Fill the preparation with cold wine and broth.
Add secret sauce
Add the prepared secret sauce and heat the pot.
Add the prepared potatoes to the pot and stir gently once.
Cook the fish stew on the stove with the lid on for 12 minutes.
Remove the lid and finally season the sauce with olive oil, some sugar, salt and pepper.
Serve the cataplana
Present the fish stew at the table and have the lid ready to keep warm.
Arrange the fish stew in hot, deep plates and serve.
I wish you a good appetite!
2. Calories and Nutritional Values
3. Tips for Making Cataplana at Home
I have prepared a few tips for you to make your recipe sure to succeed at home:
–> As an exception, the Cataplana pot can be replaced by the domestic wok.
–> Prepare the secret sauce the day before and let it mature overnight.
–> Get fresh seafood and prepare it on the same day.
–> Soak the mussels in water for at least 2 hours because of the sand.
–> Prepare the vegetables and aromatics for the base conscientiously and cut them evenly.
–> Cut the peeled potatoes into equal pieces.
–> Frying the potatoes instead of boiling is recommended. Tastes better!
–> Use a high-quality, dry white wine so that the sauce does not taste sour.
–> Add sugar to the sauce later to taste for a harmonious taste experience.
–> You can add herbs or enjoy concentrated tomato flavor.
–> When it comes to herbs, oregano, thyme and parsley are suitable.
–> For an authentic experience, place the fish stew directly on the table.
4. Restaurant Esquina Burgau, Book your Cataplana Meal
The Kitchen Story was created directly in the Esquina restaurant. The restaurant is in Burgau:
Restaurant EsquiNa, Rua da Praia, 8650-117 Burgau
Telephone reservation: +351 282695545
Reservation by SMS: +351 918188704
You can recognize the owner Jorge by the fashionable shirts that are his trademark. The good mood and excellent hospitality in the restaurant has given us great pleasure on several occasions.
Cook Isabell is at the stove with other colleagues. You can see the joy in her work on her face.