Ferragudo's riverfront restaurants built their name on cataplana, and here the pan leans to fish: monkfish, sea bass or grouper from the Arade boats layered with clams and prawns over tomato, onion, pepper, garlic, coriander and white wine, sealed in the hinged copper clamshell and opened at the table.
It is a dish for two and for time, the seafood steamed in its own juices into a fragrant broth that bread exists to mop. Eaten on a terrace over the water, with Portimão lighting up across the river, it is the definitive Ferragudo meal.
⭐ Imprescindible:
Cataplana de peixe
Destacados
- Hinged copper pan opened at the table
- Arade fish with clams and prawns
- Tomato, wine and coriander broth
- Always for two, served slowly
- Best on a riverside terrace
Preguntas frecuentes
Fish or shellfish?
Ferragudo's version leans on local fish with clams and prawns; ask what the boats landed that day.
Is it for one?
No — cataplana is cooked and served for two or more, with bread for the broth.