A touch of the sea in a portuguese fish recipe

Elvis Elvis

A delicious Portuguese fish recipe can bring you great satisfaction and contains many nutrients. Fish is of course an excellent source of protein, minerals and vitamins and play an important role in maintaining a healthy and well balanced diet. The recipes that involve fish in this site are often based on salt water fish, but they can also be adapted to freshwater fish. So if you are a river fisherman you can cook your catch, using our recipes.

Now if you have ever tried smoked fish you know how delicious it is. Not only that but smoke cooking is the best and healthier way to infuse flavor without using fats, salts or oils. There is a Stove top Smoker  that will let you hot-smoke your fish and other food. This process allows fish, meat, etc, to retain moisture and natural flavors. This utensil has also other useful functions.

Enjoy a delightful fish recipe from Portugal.

Portuguese Fish Chowder (Ensopado de Peixe)

A touch of the sea in a portuguese fish recipe


2 table spoons of extra virgin olive oil, 2 bay leaves, 1 table spoon of finely chopped garlic, 2 medium onions cut in 3/4 inch (2 cm) dice, 1 medium green bell pepper seeded and cut in 1/2 inch (1.3 cm) dice, 1/4 tea spoon of ground allspice, 2 lb of gold potatoes, peeled and sliced 1/3 inch (0.85 cm) thick, 4 cups of well flavored fish stock, 2 cups of canned tomatoes with juice, in 1/2 inch (1.3 cm) dice, 6 oz of spicy Portuguese chorizo or a similar kind of sausage with casing removed and sliced 1/4 inch (0.6 cm) thick, salt and freshly ground black pepper to taste, 2 lb (about 1 kg) of skinless silver hake, cod, haddock or bass fillets with pin bones removed, 1/4 cup of finely chopped cilantro leaves and tender stems, 2 table spoons of coarsely chopped parsley.


Heat a heavy 4 to 6 quart (4.5 to 6.6 liters) pot over medium heat. Add olive oil and bay leaves. When bay leaves turn brown, add garlic and cook, stirring with wooden spoon, until golden. Add onions, green pepper and allspice and saute, stirring occasionally, about 8 minutes, until onions are soft but not brown. Add potatoes and stock. Stock should just cover potatoes. Add a little water if needed. Increase heat, cover and boil potatoes 10 minutes, until not-quite tender. Reduce heat to medium, add tomatoes and sausage and simmer 5 minutes. Season generously with salt and pepper; use enough so you will not have to stir in more once fish is added. Add whole fish fillets, cook 5 minutes and remove from heat. Gently stir in cilantro and allow chowder to sit 10 minutes. Allow chowder to sit at room temperature 1 hour before serving, or cool briefly, then refrigerate up to 2 days, covering chowder after it is cold. To serve, reheat chowder over low heat. Do not let it boil. Use slotted spoon to mound chunks of fish with sausage and vegetables in soup plates. Spoon tomato broth over and sprinkle with parsley. I’m sure you will love this fish recipe.

When it comes to catching fish you’re on your own, but if you need to turn fish while cooking it, then the Stainless Steel Fish Turner  makes the job much easier. This ergonomic fish turner is designed to handle a whole fish, filets, etc.

Simple fish recipe from the South of Portugal

Baked Hake Algarve Style (Peixe Cozido a moda do Algarve)


800g (1.8 lb) of hake, 150g (5 oz) of onions, 2 cloves of garlic, 2 dl (7 oz) of olive oil, 1 bunch of parsley, 15g (1/2 oz) of paprika, 600g (1.3 lb) of cauliflower, 1 dl (3 and 1/2 oz) of dry white wine, salt and pepper to taste, water.


Prepare the hake and wash it in cold water. Season with salt. Peel the onions and cut them into rings. Peel and mince the garlic. Pour olive oil into an oven tray and then place the hake in it. Over the hake place the garlic, onions, paprika and pepper. Pour the remaining olive oil and the white wine over the hake. Place the tray in the oven to bake. Clean the cauliflower and put it in cold water. Then boil it in a pan with water and salt. When the hake is ready, sprinkle it with chopped parsley. Garnish with the cauliflower. Enjoy this fish recipe.

There are moments, even in cooking and specially if you are preparing a meat or fish recipe, that one can repeat the famous Crocodile Dundee quote “that’s not a knife. This is a knife !”. And this is in fact a professional knife. One of the best fillet knives in the world for fish, meat, etc. So have a look at this Fillet Knife . With it, it is much easier to slice seafood and meat and your experience in the kitchen will be much more enjoyable.