Recipe: Seafood Cataplana by Chef Bruno Augusto, Tivoli Carvoeiro Algarve Resort, Portugal

The Tivoli Carvoeiro Algarve Resort in Portugal recently underwent an extensive five month remodeling project. It boasts a new luxury standard in the region with its 248 bedrooms and suites. The hotel has exquisite views due to its location overlooking the Atlantic Ocean on the Vale Covo cliff side.

Chef Bruno Augusto of the resort’s wonderful restaurant has shared his Seafood Cataplana recipe with us today.


300 gr Red porgy (White fish)

300 gr Sea bass

300 gr Monkfish

100 gr Mussels

150 gr Clams

150 gr Prawns

200gr Onion

200 gr Ripe tomatoes

100 gr Green bell peppers

100 gr Red bell peppers

50 gr Garlic

100 gr Diced prosciutto

One bay leaf

Olive oil 5ml

2.5dl White wine

10 small potatoes



Cut the onions and the bell peppers into Julienne and slice the garlic cloves. In the cataplana, fry the prosciutto in the olive oil, add the onions, the garlic and the bell peppers, the chilli and the bay leaf. Add the white wine then add the tomatoes and half of the coriander (chopped). Place the fish over the mix and add salt and pepper. Close the cataplana and cook for 10 minutes over medium heat. Add the seafood, the potatoes (previously boiled) and the other half of the coriander. Close the cataplana and cook for a further 5 minutes. Season if needed and serve.