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Distinctive fish recipes from Portugal

Elvis Elvis

Fish recipes in Portugal are distinctive and varied, featuring many regional specialties that have evolved from local traditions and ingredients. Furthermore the fact that fish is a mainstay of Portuguese cuisine, is linked to our vocation for the seas, represented by the Portuguese navigators who bough delicious recipes and spices from the far away lands they traveled to, five hundreds years ago.

Fish recipes that evolved
from Portuguese traditions.

Portuguese Fish stew (Caldeirada de Peixe)

Distinctive fish recipes from Portugal

Ingredients

1 kg (2.2 Lb) of cleaned clams and mussels, 12 small cleaned squid, 12 large prawns, 500g (1.2 Lb) of mixed oily and white fish, 1 litre of fish stock, 3 onions, 4 green peppers, 4 garlic cloves, 150ml (5 oz) of extra virgin olive oil, bay leaves to taste, salt and pepper to taste, 2 table spoons of tomato puree, parsley and coriander to taste.

Preparation

Roughly chop onions, peppers and garlic cloves. Fry in oil with some bay leaves, salt and pepper. Be sure not to overdo this as they should look bright and fresh. Add stock. Bring back heat and add clams, mussels and prawns. 5 minutes later, add squid, then 5 minutes after that, add the fish. After a final 5 minutes, add lots of parsley, fresh coriander and seasoning. Serve immediately.

Baked Fish with Port Wine (Peixe com vinho do Porto)

Ingredients

650g (1.5 Lb) of sea bream or other firm-fleshed white fish, salt to taste, paprika to taste, 2 table spoons of butter, 150ml (5 oz) of Port wine, 2 egg yolks, 1 table spoon of cream.

Preparation:

Prepare the fish and season with salt and paprika. Dot fish with the butter and bake in a covered fireproof dish at (175C/350F) for 5 minutes. Add the Port wine and continue cooking until the fish is tender from 15 to 20 minutes. Strain off the liquor from the dish and cook quickly in a saucepan to reduce it slightly. Cool and beat in the egg yolks. Add the cream and reheat very gently but do not bring to the simmering point. Pour the sauce over the fish and serve with savory rice.