Pasto

Cooking from a Portuguese perspective

Posts Tagged ‘cockles

Cockle Rice with Petinga/Arroz de Berbigão com Petinga

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This dish combines two key flavours of Portuguese cooking: rice cooked in a light shellfish stock and crispy fried fish. This is a slight variation on the traditional seafood “running” rice using risotto to produce a rich and creamy finish. I didn’t call the dish itself “cockle risotto” as this does not follow the Italian technique for cooking risotto rice. The fried fish used here are small sardines (fishing these is forbidden in most countries) but any kind of small fry should work. The rice can also be served on its own as a main dish.

Cockles/Mexilhão

Cockles/Berbigão

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Written by Pedro Rebelo

July 13, 2009 at 7:15 am