Cataplana Recipe - Cooking Index
Cataplana Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Cockles |
| (littleneck or other small clams may be | ||
| Substituted) | ||
| 1 | Red bell pepper | |
| 1 | Green bell pepper | |
| 1 | Onion | |
| 1 | Zucchini, with skin (small) | |
| 1 | Yellow crookneck squash, with skin (small) | |
| 1 | Hard, smoked linguica sausage - (abt 6 oz) | |
| (or substitute prosciutto) | ||
| 1 | Ripe tomato - seeded, diced (large) | |
| 2 cups | 474ml | Fish stock or clam juice - (to 3 cups) |
| 3/4 cup | 177ml | White Port wine |
| Freshly-ground black pepper - to taste | ||
| Juice of 1 lemon | ||
| 2 tablespoons | 30ml | Chopped fresh parsley - for garnish |
Wash cockles or clams under cold running water and scrub with a stiff brush. Place in a large bowl, cover with a wet towel, and reserve in the refrigerator.
Core and seed peppers. Cut into fine julienne, about 2-inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into thin 2-inch lengths and finely julienne.
Grease both halves of the interior of a cataplana, or large heavy Dutch-oven kettle, with butter. Put the clams in first, then the julienned vegetables, sausage, tomato, fish stock, Port, and pepper. Tightly close the two halves of the cataplana, using the pin and the clips on the outside to get a snug fit. Then place the closed dish over high heat for 10 minutes, or until the shells open. Just before the 10 minutes are up, open the cataplana, add the lemon juice and close it again for a minute or two.
Remove the cataplana from the stove and open it at the table. Sprinkle with chopped parsley, ladle into soup bowls, and serve immediately.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B41 broadcast 07-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.