Cataplana is the name of an aromatic Portuguese seafood stew, and of the clam-shaped copper utensil it’s cooked in.Fish and shellfish – whatever is freshly available in this seafaring region – are placed in the tin-lined bowl, along with broth or wine and flavourings such as tomatoes, onions or perhaps some Portuguese sausage. With the lid clamped shut, the dish is steamed in its own juices, capturing every savoury aroma.

A cataplana keeps all the ingredients flavours while cooking

At Varanda Restaurant, Executive Chef Pascal Meynard brings his own signature to this traditional dish, using a rich lobster broth that adds a sophisticated depth of taste to lobster, clams and shrimp.Coriander is added instead of the usual parsley as a final fresh touch.