Free Recipe Cataplana 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Cataplana 2 Recipe
4 lb Cockles
(littleneck or other small
-clams may be
Substituted)
1 Red bell pepper
1 Green bell pepper
1 Onion
1 sm Zucchini; with skin
1 sm Yellow crookneck squash;
-with skin
1 Hard; smoked linguica
-sausage – (abt 6 oz)
(or substitute prosciutto)
1 lg Ripe tomato; seeded, diced
2 c Fish stock or clam juice -;
-(to 3 cups)
3/4 c White Port wine
Freshly-ground black pepper;
-to taste
Juice of 1 lemon
2 tb Chopped fresh parsley; for
-garnish
Cataplana 2 Preparation
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. Recipe 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 – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-23-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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