Seafood Cataplana Recipe – How To Make Seafood Cataplana – Hake And Seafood Cataplana Recipe

Prep: 15 mins – Cook: 35 mins – Total: 50 mins


  • 2 tbsp cold-pressed rapeseed oil
  • 1 onion , halved and thinly sliced
  • 250g salad potatoes , cut into chunks
  • 1 large red pepper , deseeded and chopped
  • 1 courgette (200g), thickly sliced
  • 2 tomatoes , chopped (150g) 
  • 2 large garlic cloves , finely grated
  • 1 tbsp cider vinegar (optional)
  • 2 tsp vegetable bouillon powder
  • 2 skinless hake fillets (pack size 240g)
  • 150g pack ready-cooked mussels (not in shells)
  • 60g peeled prawns
  • large handful of parsley , chopped


  1. Heat the oil in a wide non-stick pan with a tight-fitting lid.
  2. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water.
  3. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn’t have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering – this helps keep in the juices).
  4. Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.

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