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Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥520kcal
💪45gProtein
🌾16gCarbs
🥑28gFat
🌿4gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🐟 Fish

Monkfish Cataplana

How to order / say it
Say it Cataplana de Tamboril — [KAH-tah-plah-nah duh tahm-bo-REEL]
Order I'd like the monkfish cataplana, please.
Locally Queria a cataplana de tamboril, por favor.
Say locally

A seafood stew featuring monkfish cooked in a cataplana pan.

Why try it?

This dish reflects the Algarve's deep connection to the sea and traditional cooking methods. It's a staple representation of the rich flavors and fresh ingredients found in Faro's cuisine.

How it tastes

Expect a rich, umami-filled broth with tender monkfish and aromatic herbs. The taste is savory and briny from the seafood, enhanced by aromatic spices and vegetables.

Origin & History — first documented: 1850

The cataplana originates from the Algarve region and was inspired by the Moors in the 8th century. It evolved over the centuries, using local seafood, and became popular in local cuisine by the 19th century.

Recipe

Ingredients

  • 🐟 500 g monkfish
  • 🦐 300 g clams
  • 🥕 200 g tomatoes
  • 🧄 1 large onion
  • 🧄 3 cloves garlic
  • 🫒 50 ml olive oil
  • 🧂 1 tsp paprika
  • 🌿 10 g parsley
  • 🧂 to taste salt

Method

  1. 1 Heat olive oil in a cataplana pan and sauté the onions and garlic until translucent.
  2. 2 Add the chopped tomatoes, paprika, and salt, and cook until the tomatoes soften.
  3. 3 Add the monkfish and clams, close the cataplana, and cook for about 20 minutes.
  4. 4 Garnish with fresh parsley before serving hot.

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All Europe recipes — Portugal — Faro — Monkfish Cataplana
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