portuguese

Monkfish and Shrimp Cataplana with Tomato and Peppers

Name: Monkfish and Shrimp Cataplana with Tomato and Peppers
Yield: 1 serving
Cuisine: portuguese
Ingredients: 204 g monkfish tail, cut into chunks; 111 g shrimp, peeled and deveined; 17 g olive oil; 83 g onion, thinly sliced; 9 g garlic, minced; 111 g red bell pepper, sliced; 185 g tomato, grated; 74 g dry white wine; 9 g lemon juice; 9 g cilantro, chopped; 2 g smoked paprika; 0.93 g salt and black pepper

This simmered dish pairs monkfish tail, cut into chunks with shrimp, peeled and deveined, red bell pepper, sliced and tomato, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly High protein Low carb Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

72 g Protein

29 g Carbohydrates

21 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

204g monkfish tail, cut into chunks 204 kcal
111g shrimp, peeled and deveined 110 kcal
17g olive oil 150 kcal
83g onion, thinly sliced 33 kcal
9g garlic, minced 13 kcal
111g red bell pepper, sliced 34 kcal
185g tomato, grated 33 kcal
74g dry white wine 61 kcal
9g lemon juice 3 kcal
9g cilantro, chopped 3 kcal
0.93 tsp (2g) smoked paprika 6 kcal
1g salt and black pepper 0 kcal

Cooking instructions

monkfish tailsalt and black pepper
Pat monkfish dry and season with salt and black pepper.
olive oiloniongarlic
Heat olive oil in a covered pot or deep skillet over medium heat. Saute onion and garlic until soft, 4 to 5 minutes.
red bell peppersmoked paprika
Add red bell pepper and cook 2 minutes. Stir in smoked paprika.
tomatodry white wine
Add grated tomato and white wine; simmer 5 minutes to thicken slightly.
monkfish tail
Add monkfish and cover; cook gently 5 to 6 minutes, stirring once.
shrimplemon juicecilantro
Add shrimp and cook until just pink, 2 to 3 minutes more. Finish with lemon juice and chopped cilantro; serve hot.