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Codfish Cataplana Stew

There’s nothing like a beautiful codfish cataplana stew, simple to prepare and delicious. Have you tried it at home? Ready to taste good!


800 g of deep-frozen soaked codfish stew Riberalves
700 g of potatoes
1 green pepper
1/2 red pepper
3 ripe tomatoes
1 onion
3 cloves of garlic
1.5 dl of oil
1 beer (33 cl)
1 bay leaf
1 sprig of coriander
Salt and pepper q.s.


To prepare a delicious Codfish Cataplana stew, defrost the codfish.

Meanwhile, peel the onion and garlic cloves, cut the onion into half-moons and chop the garlic. Peel the potatoes too, cut them into slices, wash them and leave them to drain. Wash the peppers, remove the seeds and white skin and cut them into strips. Wash the tomatoes, cut them in half, remove the seeds and cut them into thin half-moons.

Heat the olive oil and the garlic in a pan, add the onion and the bay leaf and cook until the onion is soft. Add the peppers, the tomato and the beer, mix it, let it boil, season it with salt and pepper and let it boil some more.

Pour a ladle of the previous mixture into the cataplana, add the potatoes in a layer, cover with a little more of the mixture and place the previously rinsed and drained codfish on top.

Cover with the rest of the mixture, add a sprig of coriander, close the cataplana and cook for 20 minutes. Then remove, open and serve the Codfish Cataplana Stew immediately.



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