Seafood "Cataplana" with Saffron, Vermouth and Sorrel

We had this in a restaurant on the beach Praia Da Rocha in Portugal in 1990.  

I made it one since we moved back to the USA, Paul III especially loved this dish.  

This dish is named after the copper Portuguese cooking vessel, the data-lana, in which it is traditionally served.

4 garlic cloves

1 small shallot

1 small onion

1 red bell pepper

1 green bell pepper

1 small vine-ripened tomato

16 small hard-shelled clams (littlenecks, preferably)

30 mussels (preferably cultivated)

16 large shrimp (about 1 pound)

2 tablespoons extra virgin olive oil

1/2 cup dry vermouth

2 cups dry white wine

1/2 teaspoon crumbled saffron threads

2 cups fish stock or bottle clam juice

1 cup heavy cream

sea salt

30 thawed frozen cooked crayfish tails (about 1/2 pound)

1 tablespoon chopped fresh sorrel leaves

Mince garlic and finely chop shallot and onion.  Cut bell peppers into julienne strips.  Cut tomato into 1/4 inch dice.  Scrub clams and mussels and remove beards from mussels.  Shell and devein shrimp.

In a 4 quart shallow heavy kettle with a tight fitting lid cook garlic shallot, onion and bell peppers in oil, uncovered, over moderate heat, stirring, 5 minutes or until bell peppers are softened.  

Add vermouth, wine and saffron and boil, uncovered until liquid is reduced to about 1/3 cup.  Add stock or clam juice and cream and bring to a boil.

 

Immediately add clams and simmer until they just begin to open, about 3 minutes.  Stir in mussels, shrimp, tomato and sea salt and pepper to taste and stir until well combined.  

Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels.  

Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes.  Return seafood to cooking liquid and stir in crayfish and sorrel.  

Heat cataplana over moderate heat until just heated through.

Serves 4

*from epicurious.com