Dinner

Hake & Seafood Cataplana Recipe

ByBen Miller November 6, 2025November 6, 2025

Introduction

This hake and seafood cataplana is a vibrant, hearty dish combining tender fish and fresh vegetables simmered to perfection. Its rich flavors and simple preparation make it an ideal meal for a cozy dinner or special occasion.

A white enamel pan with blue handles holds a colorful seafood stew on a white marbled surface. The dish has two thick white fish fillets topped with fresh green chopped herbs placed on top of a mix of shrimp, mussels, sliced zucchini, red peppers, potato chunks, and greens in a light orange broth. The different textures and colors from the pink shrimp, orange mussels, and bright vegetables create a vibrant, fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the rapeseed oil in a wide non-stick pan with a tight-fitting lid. Fry the sliced onions and potato chunks for about 5 minutes, stirring occasionally, until they start to soften.
Step 2: Add the chopped red pepper, thickly sliced courgette, chopped tomatoes, and grated garlic. Stir in the cider vinegar if using, the vegetable bouillon powder, and 200ml water. Bring the mixture to a simmer.
Step 3: Cover the pan and cook for 25 minutes, or until the peppers and courgettes are very tender. If your pan lacks a tight-fitting lid, place a wet sheet of baking parchment over the stew before covering to help retain moisture.
Step 4: Add the hake fillets, ready-cooked mussels, and peeled prawns to the pan. Cover and cook for an additional 5 minutes, or until the fish flakes easily when tested with a fork.
Step 5: Scatter the chopped parsley over the dish, then serve immediately while warm.

Tips & Variations

For extra flavor, substitute cider vinegar with a splash of white wine or lemon juice.
You can add other seafood such as clams or squid according to your preference.
Using a tight-fitting lid is key to preserving the stew’s juices and enhancing the flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the seafood from becoming tough. This dish is best enjoyed fresh but can be frozen if needed.

How to Serve

The image shows a white enamel pan with blue handles on a white marbled surface, filled with a colorful seafood stew. The base layer has a mix of green zucchini slices, small chopped yellow potatoes, red bell pepper pieces, and orange mussels, all cooked in a light broth with some green herbs scattered throughout. On top of this, there are two white fish fillets that look soft and moist, each garnished with freshly chopped green parsley. Around the fish, small pink shrimp add more texture and color, blending with the other ingredients to create a vibrant and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood instead of fresh?

Yes, frozen seafood can be used but make sure to thaw it completely and drain any excess water before adding to the pan to keep the stew from becoming watery.