Pasto

Cooking from a Portuguese perspective

Archive for the ‘Fish’ Category

Octopus Tartare/Tartaro de Polvo

leave a comment »

Octopus is a real Portuguese favourite. The two traditional ways of preparing this versatile and delicious mollusc are in a flavourful rice or grilled with olive oil and garlic. In any case the octopus is always boiled before any further preparation. Frozen octopus is much more reliable than fresh, in terms of ensuring the meat is tender. There are a number of methods (and myths) for boiling. Our favourite one at the moment is to boil strait from frozen for about 1 hour for a 1.5-2 kg octopus. This gives it an intense red colour and helps concentrate the taste. This tartare recipe is great for leftovers and makes a delicious starter.

Octopus Tartare

Read the rest of this entry »

Written by Pedro Rebelo

January 7, 2017 at 1:02 pm

Sardines with chickpeas and poached egg/Conserva de Sardinhas com Grão e Ovo Escalfado

leave a comment »

Portuguese fast food. Lunch for one with your favourite tin of sardines (we used sardines in tomato sauce), some chickpeas and a poached egg. This is literally quicker than ordering a pizza, much healthier and much tastier (than your average pizza)…

tinned sardine

Read the rest of this entry »

Written by Pedro Rebelo

December 3, 2016 at 8:56 pm

Posted in Fish, Recipes/Receitas

Tagged with , ,

Spanish style sauce/Molho à Espanhola

leave a comment »

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

Read the rest of this entry »

Written by Pedro Rebelo

September 6, 2016 at 1:36 pm

Mussels à la Portuguaise/Mexilhão à Portuguesa

with 2 comments

“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

Read the rest of this entry »

Written by Pedro Rebelo

June 4, 2016 at 9:33 am

Posted in Fish, Recipes/Receitas

Tagged with ,

Bacalhau à Bráz

with 4 comments

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

Read the rest of this entry »

Written by Pedro Rebelo

April 10, 2016 at 2:28 pm

Posted in Fish, Recipes/Receitas

Tagged with ,

Seafood chowder/Sopa Branca do Mar

with one comment

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

Read the rest of this entry »

Written by Pedro Rebelo

February 20, 2016 at 11:00 am

Preserved Sardines/Sardinha de Conserva

leave a comment »

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

Read the rest of this entry »

Written by Pedro Rebelo

January 7, 2016 at 3:19 pm