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Portuguese Fish Casserole
Fish casserole may sound funny and a little strange, but this is a bright and fresh take on a Portuguese classic. This is a perfect meal for weeknight entertaining since you can assemble the casserole early in the day or even the night before and pop it in the oven shortly after your guests arrive.
For the pesto:
- 1 cup Italian flat leaf parsley finely chopped
- Zest and juice of ½ lemon
- 1/8 cup olive oil
- 1 clove garlic, minced
- ¼ teaspoon salt
For the casserole:
- 2 medium potatoes sliced lengthwise into quarter inch thick slices
- Olive oil
- 1 medium onion, diced
- 1 small clove garlic, minced
- Juice of ½ a lemon
- ¾ pound flounder fillet
For the pesto:
Add the parsley, lemon juice, olive oil, garlic, and salt to a mortar. Pound with the pestle until it comes together as a paste.
For the casserole:
Preheat the oven to 350 degrees.
Set a pot of water over a high heat and bring to a boil. Turn down to a simmer and add the potato slices. Simmer until softened, but still a little firm.
Set a pan over a medium heat. Add a splash of olive oil and add the onion and garlic. Cook until softened and add the lemon juice. Simmer a few minutes and remove from heat.
To assemble the casserole, use a loaf pan. Start with a double layer of potatoes. Spread the onions on top. Then lay the flounder fillet in one layer. Trim the edges if it doesn’t quite fit. Top with the pesto. Pop it in the oven until the fish is just cooked. About 15-25 minutes.
- Prep time: 10 minutes Cook time: 25 minutes
- 2 lbs fresh cod,
- fillet 1 large onion,
- finely sliced 1 large tomato,
- finely sliced 6 medium potatoes,
- finely sliced 2 bell peppers,
- finely sliced 2 garlic cloves,
- finely sliced 1 bay leaf
- 1 bunch of parsley
- 1 cup dry white wine
- 1/4 c Olive oil
- 2 tablespoons paprika
- Salt and freshly ground pepper
Large Sautee Pan or shallow casserole begin by layering the pot with 1/3 of the onions, then 1/3 of the tomatoes,all of the potatoes,Another 1/3 of the tomatoes and onions, 1/2 the bell peppers, parsley and the bay leaf, Now add the cod, then add the remainder of tomatoes, bell peppers and onions and garlic, the rest of the parsley, salt and pepper and pour over olive oil - Add Paprika,drown in wine,
then cover and place on burner with medium flame and let cook for 25 minutes.
Soak salted cod in cold water overnight or for a few hours. Drain water, repeat.
Heat a large pot of water until boiling. Cook cod for 5 minutes, drain and cool, leaving cod in large pieces. Set aside.
Preheat oven to 375 degrees F.
In an 8" x 11" casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices.
In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
Portuguese fish stew (Caldeirada de peixe)
This Portuguese fish stew contains a mixture of fish including squid, prawns, clams and mussels. It is a low calorie recipe and makes several portions, perfect for sharing with a group of friends or family
Published: February 3, 2017 at 11:11 am
Traditionally named for the ceramic pot it’s cooked in (the caldeirada). This is packed with different types of fish and seafood. Mix and match what looks best at the fishmonger.
- olive oil
- onions 2, finely chopped
- red pepper 1, seeded and diced
- coriander a small bunch
- red chilli 1 small, seeded and finely chopped
- garlic 3 cloves, 2 chopped and 1 halved for toasts
- dry white wine 400ml
- saffron a pinch
- bay leaf 1
- potatoes 300g, peeled and diced
- plum tomatoes 400g tin
- skinless firm white fish 600g (use a mixture if you like), cut into large chunks
- squid 300g, cleaned and sliced
- raw tiger or tiger prawns 6-8
- clams 500g, cleaned
- mussels 500g, cleaned
- baguette 1, sliced
Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.
Our Best Portuguese Recipes That Go Beyond Bacalhau
Spain gets a ton of love in the food-world, but there’s plenty of room on the Iberian peninsula for two culinary superpowers. Portugal is one of the world’s most exciting destination, whether you’re eating your way through Lisbon’s rapidly growing food scene or hopping through the Azores archipelago for pastries.
There are some similarities between Portuguese cuisine and that of it’s Spanish neighbors: both rely on the bounty of fresh seafood available through their geography and both make use of wonderfully aromatic spices like saffron. But Portugal has plenty of its own unique flavor, with iconic dishes like the national dish of bacalhau, dried and salted cod, and a slew of soul-warming stews and braises worth getting to know.
From classic bacalhau to crab curry, here are our very best Portuguese recipes to try today.
Chickpea Fritters with Coconut ChutneyThe menu at the tiny, brightly colored Jesus é Goês restaurant is filled with Goan dishes that pop with traditional Indian spices and ingredients. Many take advantage of Lisbon’s fresh seafood—shrimp and fish in curries and biryanis—and produce. Here, in one of chef Jesus Lee Fernandes’ most popular starters, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from a blend of common Indian ingredients: cilantro, tamarind, chile, turmeric, and freshly grated coconut. Get the recipe for Chickpea Fritters with Coconut Chutney »
Portuguese Tomato Soup with Poached Eggs (Sopa de Tomate)Eggs are cracked and poached directly into this smoky sausage and tomato soup from Portugal. Get the recipe for Portuguese Tomato Soup with Poached Eggs (Sopa de Tomate) »
Portuguese Squid, Bean, and Sausage Stew (Feijoada de Lulas)This dish from Taberna da Rua das Flores highlights chef André Magalhães’ willingness to take quintessential Portuguese dishes—in this case, a rich stew of black beans and meat, often including chorizo—and use them as a springboard for his own creations. Here, he adds pieces of squid (lulas) for a fresh take on the original. Get the recipe for Portuguese Squid, Bean, and Sausage Stew (Feijoada de Lulas) »
Braised Bass and Clams in White Wine and CreamThis classic Portuguese dish of bass and clams cooked in a fragrant broth and finished with a rich glug of cream is adapted from Cimas in Estoril, which has been serving fresh fish to clientele since the s, when the establishment was owned by a Scottish spy. Get the recipe for Braised Bass and Clams in White Wine and Cream »
Portuguese Salted Cod, Egg, and Potato Baked Casserole
Braised Pork and Clams (Porco à Alentejana)For this dish, pork and fresh clams are braised in an aromatic mixture of wine, tomato, and red pepper paste. Get the recipe for Braised Pork and Clams »
Mozambican Coconut Crab Curry (Caranguejo e Coco)Mozambique was colonized by Portugal for almost five centuries. At Cantinho do Aziz, Khalid Aziz draws crowds with Mozambican dishes that honor his family’s heritage, like this take on a traditional crab curry. The first step for this dish calls for making coconut milk from unsweetened coconut, which has a cleaner flavor and lighter texture than the canned variety. If you’d like, save the rehydrated coconut to flavor the accompanying white rice. Otherwise, feel free to discard it. Get the recipe for Mozambican Coconut Crab Curry »
Salt Cod, Chickpea, and Egg Salad (Salada de Bacalhau a Grão-de-Bico)Alentejo’s traditional salt cod, chickpeas, and hard-boiled eggs are combined into an elegant petisco, the Portuguese version of tapas. Get the recipe for Salt Cod, Chickpea, and Egg Salad »
Spicy Cabbage and Chorizo Soup
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Portuguese Fish and Sausage Stew with Chive Aioli
Cataplana is the name for both an array of Portuguese seafood dishes and for the clam shell–shaped vessel in which they are cooked. Here, a saucepan with a tight-fitting lid stands in for the more traditional pan. If you cannot find linguiça, a mildly spicy smoked Portuguese pork sausage, any high-quality fresh spicy Italian sausage can be substituted. Make sure the aioli is at room temperature just before serving, as it will blend into the soup better and will not cool the bowl.
Portuguese Fish and Sausage Stew with Chive Aioli
For the chive aioli:
- 1 garlic clove
- 1 whole egg plus 1 egg yolk
- 1 cup (8 fl. oz./250 ml) canola or vegetable oil
- 3 Tbs. finely chopped fresh chives
- 1 lb. (500 g) littleneck clams, scrubbed
- 2 Tbs. olive oil
- 1/2 lb. (250 g) linguiça or spicy Italian sausage, cut into 1/2-inch (12-mm) slices
- 1 yellow onion, halved and thinly sliced
- 4 garlic cloves, chopped
- 1 jar (5 oz./155 g) piquillo peppers, drained and quartered
- 1 bay leaf
- 1 tsp. smoked paprika
- Salt and freshly ground pepper
- 1 bottle (8 fl. oz./250 ml) clam juice
- 2 cups (16 fl. oz./500 ml) chicken broth
- 1/2 lb. (250 g) small Yukon Gold potatoes, halved
- 3/4 lb. (375 g) fresh cod, cut into 2-inch (5-cm) pieces
- 2 Tbs. chopped fresh flat-leaf parsley
1. To make the chive aioli, in a food processor or blender, combine the garlic and a big pinch of salt. Pulse several times until the garlic is finely chopped. Add the whole egg and egg yolk and pulse to combine. With the motor running, slowly add a few drops of the oil, and then follow with a slow and steady stream of oil. Continue to puree until fully combined. Transfer to a bowl, stir in the chives and adjust the seasoning with salt. Set aside at room temperature.
2. Fill a large bowl or clean sink with cold water and add the clams so that the sand can escape. Let them sit in the water while you prepare the broth.
3. In a large, heavy pot over medium-high heat, warm 1 Tbs. of the oil. Add the linguiça and cook, stirring occasionally, until browned on all sides and the fat is rendered, 6 to 8 minutes. Add the onion and cook, stirring occasionally, until soft, about 6 minutes.
4. Add the garlic, piquillo peppers, bay leaf and paprika, and season with salt and pepper. Cook, stirring frequently, until the garlic is soft and the spices are toasted, about 2 minutes. Add the clam juice, broth and potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 12 minutes. Add the cod and clams and raise the heat to medium-high. Cover and steam until the fish is opaque throughout and the clams open, about 10 minutes.
5. Remove and discard the bay leaf and any unopened clams. Gently stir in the parsley.
6. Serve immediately, topped with a dollop of the aioli. Serves 4.
Find more soup recipes for every season and occasion in our cookbook
Williams Sonoma Soup of the Day , by Kate McMillan.
Portuguese salt fish Recipes
The first time my friend and fellow food blogger Fernanda mentioned wanting to make a Portuguese salt cod stew, I was skeptical. (Though given how well Fernanda’s salmon fish stew had turned out what was I thinking?)
Salt cod isn’t one of those easily-found-in-the-supermarket items. For hundreds of years codfish preserved in salt may have been a food staple in North America and Europe, but with the advances of modern refrigeration in the last century, it’s been sort of hard to come by actually, for decades.
Too bad it’s so hard to fine, as the drying process that preserves salt cod greatly concentrates its flavor.
I apologize in advance, as I know this recipe is a little far out, not exactly a simple midweek meal (actually it’s very easy to make, assuming you can get your hands on the salt cod). But the minute I first tasted Fernanda’s bacalhoada, as it is called in Portuguese, I knew I had to make it.
We found the fish at Corti Brothers, a local Italian specialty food market. Fernanda’s instructions came with ingredients and method but not quantities, so for the most part I’m guessing here, based on my memory of the dish and on other bacalhoada recipes I’ve found online.
Most recipes I found have salt cod, potatoes, and onions as a base. Many of the recipes also layered in sliced fresh tomatoes, which would be perfect in the summertime. I’ve double-layered this dish in a Dutch oven and cooked it on the stove-top most recipes I found used a broad casserole dish, only had one layer of fish, and baked it in the oven. The hard boiled eggs, surprisingly, really work with the flavors of this dish.
The first trick is properly adjusting for the salt content. If you’ve changed the soaking water several times, you may end up rinsing away all of the fish’s salt, in which case you’ll have to add some back in.
Make sure you taste the fish before you layer it in the casserole so you’ll know if and how much salt to add. The second trick is to be very liberal with the olive oil. If you get the stew on your plate and it tastes a little dry, add more olive oil. The oil is what binds all of the flavors together.
- 1 lb salt cod fillets, preferably skinless and boneless
- 3/4 to 1 cup of good quality extra virgin olive oil
- Milk (optional)
- 2 large yellow or sweet Vidalia onions, sliced
- 2 lbs waxy potatoes (Yukon gold work great), peeled
- 4 eggs, hard boiled and sliced
- About 40 pitted black olives (I used Kalamata olives, can also use green olives)
- Kosher salt and freshly ground black pepper
Salt cod typically comes either in dry fillets, already boned and skinned, or it comes whole. The fillets need to be rinsed, then soaked in water, and kept chilled, for 24 hours, with one or two changings of the water. If you are using a whole fish, not prepared fillets, it needs to be soaked in water for up to 48 hours, also with several changings of water, and the bones and the skin removed and discarded after soaking.
6. Frango no churrasco
Portugal’s favorite fast food, frango no churrasco, literally translates to ‘chicken on the barbeque’. It is also sometimes called frango no brasa, which means ‘chicken on hot coals’. You can buy this delicious snack as a takeaway from small roadside shops all over Portugal. However, don’t expect it to taste like KFC, as this tasty treat is far from junk food. It is cooked in a particular way with delicious marinades made from secret recipes. Whole small chickens are spatchcocked and marinated in olive oil, lemon, garlic, white wine, and spicy paprika. They then go on a rotating spit over a coal pit. While the chickens roast, they are continually basted with the marinade and the famous Portuguese piri piri chili sauce, which keeps them juicy. The smoky, spicy, sweet chicken is usually then served with fries, salad, bread, or rice, and a nice cold bottle of beer.
Make your own
Arroz de Bacalhau – Salt Cod Fish & Rice Casserole
Most of you know the Portuguese saying “there are 365 recipes for bacalhau, one for each day of the year”!
This recipe is super easy and takes only 30 minutes to prepare! If you’re lucky enough to have a Portuguese market nearby, you can buy the Codfish already hydrated.
It’s perfect for a main dish, or to serve as a side dish with Portuguese Fish Fillets ! Enjoy!
Serves 4-6 Prep 10 min Cook 20 min
1/2 lb of Salt Cod (boneless & hydrated)
4 cups of cooked long grain rice ( recipe here )
2 tbsp of Olive Oil
1 small onion diced
1/2 cup red & green pepper diced
2 small crushed ripe tomatoes (about 1 cup)
2 cloves of chopped garlic
2 tsp of chopped parsley
Salt & Pepper to taste
Black Olives for garnish
Cook the cod fish in boiling water for 10 minutes. Pat dry, shred into chunks and set aside.
In a medium heavy skillet on medium heat, saute the onions, garlic and peppers in the olive oil for about 2 minutes until translucent.
Add the tomatoes and cod fish, and cook for 5 minutes until the tomatoes have concentrated.
Add the cooked rice and stir to incorporate. Cook on low heat for a few minutes until the rice is hot. Add salt & pepper to taste.
Portuguese Fish Casserole Recipe - Recipes
Portuguese Squid Stew, known as Caldeirada de Lulas, is one of the best and most popular Portuguese seafood dishes, and for good reason. It is a traditional and hearty dish which provides many of the best flavors in Portuguese cooking. The combination of the fresh squid along with a rich tomato sauce makes for a wonderful seafood dish that is perfect for any occasion.
4 pounds squid
1 cup olive oil
2 onions chopped
2 garlic cloves chopped
1 tablespoon parsley
1 teaspoon paprika
1 pound tomatoes chopped
1 teaspoon tomato paste
1/2 cup red or white wine
1 pound potatoes
1 cup water
Salt and Pepper to taste
1 Portuguese ceramic cooking pot (if you do not have a portuguese ceramic pot you can also use a saucepan)
1) Wash and slice the squid properly to remove the meat. How to Properly Cut and Clean Squid
2) In the ceramic pot (or saucepan), add the onion, garlic, 1/2 cup olive oil, parsley, and salt and pepper to taste and cook on medium heat.
3) Once the onions begin to brown add the squid and let them cook for about 2-3 minutes.
4) Now add in the chopped tomatoes, tomato paste, red or white wine, and the rest of the olive oil to the saucepan and stir it well.
5) De-skin the potatoes and slice them into halves and add them to the saucepan along with a cup of water.
6) Cover the pan and let it cook until the potatoes are done, stirring occasionally.
7) Once done, serve in bowls.