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Adam Liaw’s snapper and chorizo cataplana

Adam Liaw
Adam Liaw

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Snapper and chorizo cataplana.
Snapper and chorizo cataplana.William Meppem

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.

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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

  1. 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.

  2. 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.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.watoday.com.au/goodfood/recipes/adam-liaw-s-snapper-and-chorizo-cataplana-20231010-p5eb85.html