Pasto

Cooking from a Portuguese perspective

Posts Tagged ‘seafood

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

Scallops Domingos Rodrigues/Vieiras à Domingos Rodrigues

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This recipe claims no historical authenticity but is inspired by the first cookbook to be published in Portugal – Domingos Rodrigues’ Arte de Cozinha (1680). The book is a fascinating journey into a world of flavours that combine recently available spices like saffron, cinnamon and cardamon with european cooking methods. Th Portuguese discoveries of the XIV and XV century transformed the larder of not only Portuguese society but all of Europe as well bringing old Portuguese techniques to South America, India, China and Japan!

The sauce presented here is inspired by a combination of almond flour and egg yolk which seems to have been used as a standard technique for providing body and texture to sauces and soups in Rodrigues’ book. We use it here to produce a light and delicate sauce flavoured with mussel juice, served with roast asparagus.

scallops_rodrigues50

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Written by Pedro Rebelo

March 22, 2015 at 3:33 pm

Snapper with cockle sauce / Pargo com molho de berbigão

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Inspired by Bulhão Pato’s coriander, garlic and shellfish magic, this is a flavourful and delicious approach to serving fish filets. The make or break aspect of this is to get the right flavour balance in the shell fish stock. The method works equally well with fillets of bream or bass.

Snapper with Cockle Sauce

Snapper with Cockle Sauce

Written by Pedro Rebelo

April 21, 2013 at 3:48 pm

Posted in Fish, Recipes/Receitas

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Prawn Rice/Arroz de Camarão

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The archetypal Portuguese wet rice, flavoured by a rich prawn stock is a must in any coastal restaurant. The capacity for producing a perfect arroz de camarão can make or break a chef’s reputation.

As with most prawn and shrimp dishes, the secret is to extract as much flavour as possible from the shells and heads. To cook with shelled shrimp meat is no more than a allusive reference to the unique taste of this remarkable seafood. Frozen at sea prawns are the most practical way of guaranteeing good results as sourcing fresh prawns is usually rather tricky. This recipe achieves its richness and flavour through the preparation of a stock used to cook the rice. The same stock can be used as a basis for a prawn velouté soup (creme de camarão).

 

Prawn Rice/Arroz de Camarão

Prawn Rice/Arroz de Camarão

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Written by Pedro Rebelo

February 24, 2013 at 1:22 pm

Algarve Squid/Lulas à Algarvia

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Algarve Squid/Lulas à Algarvia

The Algarve region in the south of Portugal is renowned for guaranteed good weather, high levels of tourism but also excellent sea food, especially if one avoids restaurants serving chips with everything… This is an extremely simple recipe for small squid which brings out their natural salty taste and soft texture. Like with all squid cooking, timing is everything!

Serve with simple boiled potatoes and greens.

lulas_argarve

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Written by Pedro Rebelo

February 2, 2013 at 8:11 pm

Mussels “Bulhão Pato”/Mexilhões à Bulhão Pato

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Mexilhões à Bulhão Pato/Mussels Bulhão Pato

Mexilhões à Bulhão Pato/Mussels Bulhão Pato

 

A variation of the classic clam dish, this works equally as well with mussels. This recipe based be used as a base for preparing mussels vinaigrette.

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Written by Pedro Rebelo

December 18, 2012 at 12:32 pm

Posted in Fish, Recipes/Receitas

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Chorizo stuffed squid/Lulas recheadas

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Squid is an incredibly versatile food. In this recipe tubes and tentacles are used in combination with chorizo and tomatoes to end up with a rich flavorful dish. The relatively long cooking time gives the squid a tender texture and enriches the tomato sauce. Great for a slightly chillier summer evening.

Chorizo Stuffed Squid

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Written by Pedro Rebelo

August 22, 2011 at 9:44 am

Posted in Fish, Recipes/Receitas

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