Seafood "Cataplana" with Saffron, Vermouth, and Sorrel Recipe

Name: Seafood "Cataplana" with Saffron, Vermouth, and Sorrel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 1 small shallot; 1 small onion; 1 red bell pepper; 1 green bell pepper; 1 small vine-ripened tomato; 16 small hard-shelled clams (less than 2 inches in diameter) such as littlenecks; 30 mussels (preferably cultivated); 16 large shrimp (about 1 pound); 2 tablespoons extra-virgin olive oil; 1/2 cup dry vermouth; 2 cups dry white wine; 1/2 teaspoon crumbled saffron threads; 2 cups fish stock or bottled clam juice; 1 cup heavy cream; sea salt; 30 thawed frozen cooked crayfish tails (about 1/2 pound); 1 tablespoon chopped fresh sorrel leaves

Servings: persons

4 garlic cloves
1 small shallot
1 small onion
1 red bell pepper
1 green bell pepper
1 small vine-ripened tomato
16 small hard-shelled clams (less than 2 inches in diameter) such as littlenecks
30 mussels (preferably cultivated)
16 large shrimp (about 1 pound)
2 tablespoons extra-virgin olive oil
1/2 cup dry vermouth
2 cups dry white wine
1/2 teaspoon crumbled saffron threads
2 cups fish stock or bottled clam juice
1 cup heavy cream
sea salt
30 thawed frozen cooked crayfish tails (about 1/2 pound)
1 tablespoon chopped fresh sorrel leaves

1
Mince garlic and finely chop shallot and onion.
2
Cut bell peppers into julienne strips.
3
Cut tomato into 1/4-inch dice.
4
Scrub clams and mussels and remove beards from mussels.
5
Shell and devein shrimp.
6
In a 4-quart shallow heavy kettle with a tight-fitting lid cook garlic, shallot, onion, and bell peppers in oil, uncovered, over moderate heat, stirring, 5 minutes, or until peppers are softened.
7
Add vermouth, wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup.
8
Add stock or clam juice and cream and bring to a boil.
9
Immediately add clams and simmer until they just begin to open, about 3 minutes.
10
Stir in mussels, shrimp, tomato, and sea salt and pepper to taste and stir until combined well.
11
Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels.
12
Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes.
13
Return seafood to cooking liquid and stir in crayfish and sorrel.
14
Heat cataplana over moderate heat until just heated through.

848

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 garlic cloves, 1 small shallot, 1 small onion, 1 red bell pepper, and more.

Yes, Seafood "Cataplana" with Saffron, Vermouth, and Sorrel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood "Cataplana" with Saffron, Vermouth, and Sorrel

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