Adam Liaw’s snapper and chorizo cataplana

Name: Adam Liaw’s snapper and chorizo cataplana
Cook time: 1 h 30 min
Yield: 4
Cuisine: Portuguese
Ingredients: 4 chorizos; 4 tbsp olive oil; 2 onions, thickly sliced; 3 cloves garlic, roughly chopped; 1 green capsicum, sliced; 1 tbsp tomato paste; ½ tsp smoked paprika; 1 cup white wine; 1 bay leaf; 1 can (400g) diced tomatoes; 1 litre seafood stock (or chicken stock); pinch of saffron; 4 skinless snapper fillets (about 150g each); salt and pepper, to season; ¼ cup parsley, roughly chopped, to serve

Adam Liaw

October 12, 2023

Snapper and chorizo cataplana.William Meppem

easyTime:1-2 hoursServes:4

You could think of a cataplana as a light, summery stew. While it’s traditionally made in a lidded dish of the same name, any large, low casserole – or even a wok – is fine.

Ingredients

4 chorizos
4 tbsp olive oil
2 onions, thickly sliced
3 cloves garlic, roughly chopped
1 green capsicum, sliced
1 tbsp tomato paste
½ tsp smoked paprika
1 cup white wine
1 bay leaf
1 can (400g) diced tomatoes
1 litre seafood stock (or chicken stock)
pinch of saffron
4 skinless snapper fillets (about 150g each)
salt and pepper, to season
¼ cup parsley, roughly chopped, to serve

Method

Step 1
Slice the chorizos in half lengthways, then diagonally into ½-centimetre slices. Heat a large, low casserole dish over medium heat and add the oil. Fry the chorizo for about 2 minutes until fragrant, then add the onions, garlic and capsicum and fry for about 3 minutes. Add the tomato paste and paprika and mix together. Add the white wine and bring to a simmer, then add the bay leaf, tomatoes, stock and saffron, cover and simmer for 10 minutes.
Step 2
Add the snapper fillets and season well with salt and pepper. Cover and simmer for 8 minutes, then remove from the heat, uncover, scatter the parsley over the top, then serve.