Pasto

Cooking from a Portuguese perspective

Archive for the ‘Fish’ Category

Spanish style sauce/Molho à Espanhola

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Do not be deceived by the name; this is truly genuine Portuguese sauce even though I admit it has some Galician influences. This is the convenience sauce par excellence, traditionally used for grilled fish (in particular atlantic mackerel – ‘carapau’) although there is absolutely no reason not to use it with grilled meats or vegetables.
Molho à Espanhola

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Written by Pedro Rebelo

September 6, 2016 at 1:36 pm

Mussels à la Portuguaise/Mexilhão à Portuguesa

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“À la Portuguaise” is a term that features rather prominently in Escoffier’s masterpiece Le Guide Culinaire (1903). It often stands for a simple yet magical combination of ingredients. Olive oil, garlic, onion, tomato and white wine. That’s basically what we use to bring these mussels to life. Give it a go!
Mussels

Mussels à la Portuguaise

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Written by Pedro Rebelo

June 4, 2016 at 9:33 am

Posted in Fish, Recipes/Receitas

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Bacalhau à Bráz

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Bacalhau (salted cod fish) is renowned for its versatility. Portugal’s obsession with this cured fish has produced, some say, more than 1000 variations. Bacalhau à Braz is certainly one of the classics. Created by Mr Bráz, owner of a tavern in Lisbon’s bohemian Bairro Alto, this dish combines shredded bacalhau with eggs to create a delicious snack or quick lunch. This recipe is a ‘low carb’ variation, substituting the traditional fried potatoes with grated carrots. This makes for a lighter, more colourful dish which still honours the magic combination of bacalhau, olive oil and garlic. Bacalhau must be soaked in cold water for 3 days (changing the water twice a day) before cooking. Alternatively you can buy already soaked cod in frozen packs. The original recipe asks for the cod to be boiled before shredding. I don’t find this necessary and I believe you get a better taste and texture from using it raw straight into the pan.

Bacalhau à Bráz

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Written by Pedro Rebelo

April 10, 2016 at 2:28 pm

Posted in Fish, Recipes/Receitas

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Seafood chowder/Sopa Branca do Mar

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Fish and seafood soups are often proud specialities for restaurants all along Portugal’s coast. Different varieties of fish and shellfish combined with rich fish stocks and vegetables make these soups a substantial meal and a great use of off cuts and left overs if you have lots of fish and seafood around the house. You can also ask your fishmonger to make you a soup mix.
This recipe is a healthy (low carb, lactose and gluten free) version of a seafood chowder and substitutes cream for a mix of almond milk and silken tofu. This makes for not only a lighter and healthier dish but also allows the intense seafood flavours to come to the fore. The key for a rich flavoursome soup is a good shellfish stock, made here by simply steaming cockles and mussels. Types of fix and quantities are very flexible so do experiment…
Seafood

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Written by Pedro Rebelo

February 20, 2016 at 11:00 am

Preserved Sardines/Sardinha de Conserva

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Sardines are a big deal in Portugal. Together with bacalhau (salted cod), the sardine has become a symbol of Portuguese food and culture recognised around the world. A visitor to Portugal will not need to search much to see sardines on a menu, printed on t-shirts, made out porcelain, on designer goods etc…

sardinescanned

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Written by Pedro Rebelo

January 7, 2016 at 3:19 pm

Oven roasted salted cod/Bacalhau assado no forno

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One of the classics amongst the 1001 bacalhau recipes that guide the Portuguese through each calendar year. This way of cooking cod intensifies its salty flavour and produces an irresistible sauce resulting from the mix of olive oil, garlic and the cod juices. Accompanying the cod is a bed of spring greens and the obligatory “batatas a murro”, baked potatoes, punched open just before serving.

Salted cod needs to be soaked in cold water for 2-3 days (depending on the thickness of the steaks). Water should be changed twice daily. 

bacalhaunoforno

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Written by Pedro Rebelo

May 23, 2015 at 8:57 pm

Smoked Mackerel and Rocha Pear Salad / Salada de cavala fumada com pera Rocha

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Atlantic mackerel (carapau) is by far the most popular variety of mackerel in Portugal. Its close cousin, the common mackerel (cavala) has been on the sidelines of Portuguese cooking for a number of years but is now enjoying a well deserved revival. Its health benefits together with unique taste and texture make this a prime choice for a fish meal. This recipe combines the strong taste of smoked mackerel with the sweetness of Rocha pears – the uniquely Portuguese pear variety created by the Rocha family in 1836 in Sintra.

smokedmackerel

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Written by Pedro Rebelo

March 29, 2015 at 2:59 pm