Seafood Feast: Portuguese Stew and Garlicky Shrimp
Seafood Feast: Portuguese Stew and Garlicky Shrimp is a medium Portuguese recipe that serves 4. 350 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 30 min | Cook: 35 min | Total: 1 hr 20 min
Cost: $62.45 total, $15.61 per serving
Ingredients
- 1 medium Onion (sliced into thin strips)
- 1 bulb Fennel (core removed, sliced into thin strips)
- 1 large Red Bell Pepper (sliced into match‑stick strips)
- 12 oz Linguica (cut into quarters)
- 12 oz Shrimp (21/25 count, peeled, deveined, halved, tail on)
- 0.25 tsp Kosher Salt (for seasoning shrimp)
- 2 tbsp Extra Virgin Olive Oil (for sautéing)
- 2 cloves Garlic (pressed)
- 0.75 tsp Smoked Paprika (adds smoky depth)
- 0.5 tsp Red Pepper Flakes (optional heat)
- 0.5 tsp Table Salt (for vegetables)
- 28 oz Whole Peeled Tomatoes (drained and coarsely chopped)
- 0.5 cup White Wine (dry white wine)
- 8 oz Clam Juice (bottled)
- 3 lb Small Neck Clams (Ameijoas) (scrubbed well)
- 0.5 cup Fresh Parsley (chopped)
- 1 whole Lemon (cut into wedges for serving)
Instructions
Prep vegetables and linguica
Slice the onion, fennel, and red bell pepper into thin strips. Cut the linguica into quarters.
Time: PT10M
Prep shrimp
Peel, devein, and halve the shrimp. Toss with 1/4 tsp kosher salt and let rest for 15–30 minutes. Pat dry with paper towels before using.
Time: PT15M
Render linguica
Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. Add the linguica pieces and cook, stirring occasionally, until browned and fat is rendered, about 4 minutes.
Time: PT4M
Add garlic and spices
Add the pressed garlic, 3/4 tsp smoked paprika, and 1/2 tsp red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Time: PT1M
Sauté vegetables
Add the sliced onion, fennel, and bell pepper along with 1/2 tsp table salt. Cook, stirring occasionally, for 8–10 minutes until the vegetables are softened.
Time: PT9M
Add tomatoes and simmer
Stir in the drained, chopped tomatoes, then pour in 1/2 cup white wine and 8 oz clam juice. Bring to a gentle simmer and cook for about 5 minutes until the liquid thickens slightly.
Time: PT5M
Steam clams
Increase heat to high, add the 3 lb small neck clams, and cover the pot. Cook for 5–7 minutes, shaking the pot once, until all clams have opened.
Time: PT7M
Finish with shrimp
Turn off the heat. Sprinkle the rested shrimp over the top, replace the lid, and let the residual heat cook the shrimp for about 5 minutes.
Time: PT5M
Add parsley and serve
Stir in 1/2 cup chopped parsley, taste and adjust seasoning if needed. Serve hot with crusty bread and lemon wedges.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Pescatarian, Gluten-Free (if served without bread)
Allergens: Shellfish
Ingredient Substitutions
- Instead of Linguica: chorizo
- Instead of Shrimp: large shrimp
- Instead of White Wine: dry vermouth
- Instead of Fresh Parsley: cilantro
Equipment Needed
- Dutch Oven
- Cutting Board
- Chef's Knife
- Garlic Press (optional)
- Bench Scraper (optional)
- Measuring Spoons
- Measuring Cups
- Wooden Spoon
- Ladle (optional)
- Paper Towels (optional)
- Serving Bowl (optional)
Critical Steps — Do Not Skip
- Render linguica to build flavor base
- Strain canned tomatoes to avoid watery broth
- Steam clams until fully opened
- Cook shrimp using residual heat to prevent overcooking
- Finish with fresh parsley for brightness
Chef Tips from the Video
- Reserve a spoonful of the rendered linguica fat and drizzle over the finished stew for extra richness.
- Pat the shrimp dry after salting to achieve a better sear and prevent excess liquid.
- Use a high‑quality dry white wine; it adds acidity without overwhelming the seafood flavors.
- Serve with crusty Portuguese bread to soak up the flavorful broth.
Troubleshooting
Clams do not open after cooking
Increase cooking time by 2–3 minutes, or discard any that remain closed as they may be unsafe to eat.
Stew is too watery
Simmer uncovered for an additional 5–10 minutes to reduce, or stir in a tablespoon of tomato paste.
Shrimp become rubbery
Add shrimp later, using residual heat, or reduce the resting time after the pot is turned off.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze the stew (without bread) in a freezer‑safe container for up to 3 months; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature longer than 2 hours; refrigerate promptly.
Make-Ahead Tips
- The stew can be prepared a day ahead; reheat gently on the stove over low heat.
- Add the clams only just before serving for optimal texture.
Frequently Asked Questions
What is the cultural significance and history of Ameijoas na Cataplana in Portuguese cuisine?
Ameijoas na Cataplana originates from Portugal's Algarve coast, where fishermen traditionally cooked seafood in a copper cataplana pot over an open fire. The dish celebrates the region's abundant clams and reflects a communal, rustic cooking style that has become a staple of Portuguese home cooking.
What traditional regional variations of cataplana exist in Portugal?
In addition to the classic clams (ameijoas) version, other regional cataplanas feature mussels, octopus, or fish, and may include ingredients like chouriço, tomatoes, or even sweet potatoes. The northern regions often use presunto (cured ham) while the southern Algarve favors linguica and fresh herbs.
How is Ameijoas na Cataplana traditionally served in Portugal?
Traditionally, the stew is served directly from the cataplana pot at the table, accompanied by thick slices of rustic Portuguese bread for dipping. A drizzle of olive oil and a squeeze of lemon are common finishing touches.
What occasions or celebrations is Ameijoas na Cataplana associated with in Portuguese culture?
Ameijoas na Cataplana is popular for family gatherings, summer festivals, and coastal celebrations where fresh seafood is abundant. It is also a favorite dish for weekend meals and holiday feasts in the Algarve.
How does Ameijoas na Cataplana fit into the broader Portuguese cuisine tradition?
The dish exemplifies Portuguese cuisine’s emphasis on simple, high‑quality seafood, bold spices like smoked paprika, and the use of aromatic herbs. It showcases the Portuguese love of stews that combine land (linguica) and sea (clams, shrimp) flavors.
What are the authentic traditional ingredients for Ameijoas na Cataplana versus acceptable substitutes?
Authentic ingredients include fresh clams (ameijoas), linguica or presunto, fennel, onion, red bell pepper, garlic, smoked paprika, and white wine. Acceptable substitutes are chorizo for linguica, canned clams if fresh are unavailable, and a splash of clam juice for extra brine.
What other Portuguese dishes pair well with Ameijoas na Cataplana?
Ameijoas na Cataplana pairs beautifully with grilled sardines, caldo verde (kale soup), or a simple Portuguese salad of tomatoes, cucumber, and olives. A glass of Vinho Verde or Alvarinho complements the briny broth.
What makes Ameijoas na Cataplana special or unique in Portuguese cuisine?
The unique aspect is the use of the cataplana copper vessel, which seals in steam and concentrates flavors. The combination of smoky linguica, sweet fennel, and briny clams creates a layered taste profile rarely found in other stews.
What are the most common mistakes to avoid when making Ameijoas na Cataplana?
Common mistakes include overcooking the shrimp, adding too much tomato juice which dilutes the broth, and not discarding unopened clams. Also, failing to render the linguica fat reduces the depth of flavor.
Why does this Ameijoas na Cataplana recipe add the shrimp after the clams and use residual heat?
Shrimp cook very quickly and become rubbery if boiled for too long. Adding them after the clams and letting residual heat finish the cooking ensures they stay tender and pink while still absorbing the broth’s flavor.
Can I make Ameijoas na Cataplana ahead of time and how should I store it?
Yes, you can prepare the stew up to the point of adding the clams. Store the broth and vegetables refrigerated for up to 24 hours. Add fresh clams and shrimp just before reheating to preserve their texture.
What does the YouTube channel America's Test Kitchen specialize in?
The YouTube channel America's Test Kitchen specializes in scientifically tested recipes, thorough product reviews, and detailed cooking technique tutorials that help home cooks achieve reliable, restaurant‑quality results.
How does the YouTube channel America's Test Kitchen's approach to Portuguese cooking differ from other cooking channels?
America's Test Kitchen applies rigorous testing, precise measurements, and clear explanations to Portuguese dishes like cataplana, focusing on reproducibility and ingredient accessibility for U.S. home cooks, whereas many other channels may rely on informal, anecdotal methods.
Last updated: September 6, 2026
