Added by robinawhite | Sat 11 Sep 2010 @ 17:37
Delicious Portuguese fish stew named after its container, a Cataplana. This came from the New York Times. A total crowd pleaser!
1 medium onion chopped
2 tbsp olive oil
1/2 cup diced smoked ham
1 tbsp chopped fresh oregano
2 cups chicken stock
2/3 cup ketchup (preferred) or tomato puree
1/2 cup heavy cream
1 tsp Tabasco or other hot pepper sauce
3/4 lb large shrimp shelled
3/4 lb squid cleaned and cut into rings
3/4 lb lobster or monk fish cut into chunks
Salt to taste
4 cups cooked rice ( or less!)
1. Saute onion in 1 Tbsp of olive oil until tender
2. In a large sauce pan, heat the remaining tbsp of olive oil over medium heat. Add the onions, ham and oregano; cover and cook until the mixture is fragrant, about 3 minutes. Stir in the stock, ketchup, cream and Tabasco and bring to a boil. Immediately add the shrimp, squid and lobster/monk fish. Return to a boil, then simmer 2 minutes or until the shrimp are pink. Season with salt to taste.
3. Serve immediately with rice.
Yield: 4-5 servings.