Best Portuguese Recipes - Fish Recipes

As I promised on my last hub on Port Wine Recipes here it is the second collection of delicious Portuguese recipes.

This time I chose fish recipes mainly because Portugal was always a country with a large seacoast and a great tradition in sea fishing.

Fish is still one of the main foods for Portuguese people who consume in average ten times as much fish as they eat meat.

Beside codfish (bacalhau), Portuguese eat lots of sardines which are cooked in a grill over embers and then it is eaten with bread and salad.

Photo by Anna @
Photo by Anna @

“Feijoada” of Cuttlefish and Prawns with Coriander (“Feijoada” it is a meal with beans)


1 kg of inkless cuttlefish

100 grams of peeled prawns

400 grams of white beans

2 medium onions

2 medium potatoes

100 grams of ripe tomatoes skinned and without seeds

1 dl white wine

1 green pepper

4 garlic teeth

1 laurel leave


1 dl of olive oil


minced coriander


Put the beans under water for 24 hours.

Cook in water and reserve.

In a saucepan throw the olive oil, the minced garlic and onion and laurel leave. When the onion start becoming “blond” add the tomatoes and the white wine.

Allow to boil a little. Add the cut cuttlefish and a little water and boil.

When they are almost cooked add the potatoes previously cut into small squares, it´s time to put the beans and prawns.

Adjust the seasonings and add the coriander at the end.

Serve while still very hot.


Photo by elubbers @
Photo by elubbers @
Photo by parisassoc @
Photo by parisassoc @

Trout with Prosciutto (Presunto)


6 trout with 200 grams each

150 grams of prosciutto

2 onions


salt and pepper

2 ripe tomatoes

1 laurel leaf

1 spoonful of lard

3 tablespoons of olive oil

1/2 cup of white wine


After cleaning the trout offal wash them in running water without removing the fish scales.

Season it inside and outside with salt and pepper.

Place the trout in a tray of clay covered preferably with olive oil.

Within each one put a strip of prosciutto and a stem of parsley.

Cover the fish with slices of onion and tomato, minced laurel leaf, parsley and the remaining prosciutto cut into little cubes

Cover with melted lard and olive oil.

Cover with the white wine and half cup of water or preferably with fish or meat broth.

Cook in the oven watering it several times with their own sauce.


"Cod Stew" - Portuguese Dish

Photo by mixer1 @
Photo by mixer1 @

Lagareiro`s Cod (“Lagareiro” is the man who makes the olive oil from olives)


4 thick pieces of cod (600g)

8 to 10 little potatoes

4,2 dl of milk

4 garlic teeth cut into thin slices

salt and pepper

1 lemon

2 beaten eggs

grated bread to involve

2 tablespoons (30g) of butter

4,2 dl of olive oil


After leaving the salted cod under water or milk during 24h remove the skins and spines and cut into large squares. Place the cod on a tray and cover with milk, season with the cut garlic, salt, pepper and lemon juice and leave to soak for two hours.

Dry the pieces of cod reserving the milk, pass them through the beaten eggs and then involve them completely in flour. Distribute the pieces of cod in a cross (which can be brought to the oven) placing a piece of butter on top of each.

Cover with a little olive oil without covering the pieces of cod and with 2 tablespoons of the reserved milk. Take the temperature in the oven to 180 degrees centigrade.

Put it in the oven with the little potatoes watering it occasionally with the sauce until the cod it´s golden. Remove from oven and serve with the roast potatoes and salad.

Portuguese Cod with Cold Olive oil Sauce


500 grams of cod

20 little potatoes


1 lemon

1 garlic tooth




fine table salt

olive oil



Put the cod in water or milk for 24 hours, drain and put it in a saucepan with several tablespoons of milk plus lemon juice, a garlic tooth and the water needed to cover the cod; cover the saucepan bring to light and as soon as it starts boiling then cook slowly (simmer) without spill for twenty to thirty minutes depending on the thickness of the fish.

Shell the small potatoes and put them in a saucepan. Once the broth from the cod is ready throw some over the potatoes enough to cover them; keep them on simmering water; after cooked drain them and keep them covered. Guarnecer with a napkin the bottom of a dish and hot; have over the pieces of cod escorridos very hot and quickly, then the potatoes, and serve at the same time the cold sauce of olive oil.

To prepare the cold olive oil sauce: washing and bites a little estragon and parsley add pepper and salt, lemon juice, olive oil and vinegar (in the proportions of two tablespoons of olive oil for a teaspoon of vinegar) mixing everything well together.

The Big Book of Fish & Shellfish: More Than 250 Terrific Recipes (Big Book (Chronicle Books))
The Big Book of Fish & Shellfish: More Than 250 Terrific Recipes (Big Book (Chronicle Books))

For those who love fish or clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimp but are in need of a definitive guide to making it at home, here's a Big Book that's a whale of catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps.


"Cod-a-Braz" - Portuguese Dish


Photo by xannah @
Photo by xannah @
Photo by krayker @
Photo by krayker @

“Açorda” of Shrimps with Clams (“Açorda” it´s made with wet bread)


1 kg of shrimps

600 grs of good clams

1 whole wheat bread (big one)

4 teeth of garlic

1 dl of olive oil

250 grams of tomato clear of skins and pips

1 small bunch of coriander

3 egg yolks


white pepper


Cook the shrimps in water seasoned with a little salt. Reserve the cooking water.

Decorticate the shrimps and cut them into pieces (leave some whole to decorate).

Take the light water aside with the husks and let boil for 10 minutes. (filter that water).

Wash the clams and open them in a little water and reserve a little of that water. Cut the bread into pieces and smoothen it in the water from shrimps and clams.

Mince the garlic and fry them in olive oil adding the diced tomato, the bread, the shrimps and clams and the kernels of minced coriander. Adjust the seasonings with salt and pepper, add the egg yolks in time to serve and decorate with shrimps and clams that were left aside.

Seafood Rice with Anglerfish


600 g of monk-fish

0.5 kg of shrimp

0.5 kg of bivalves (clams)

400 g of rice

1 dl of olive oil

2 onions

4 garlic teeth

2 ripe tomatoes

1 dl white wine

1 coriander branchlet

2 laurel leaves




Put the bivalves in sea water or salt water to remove the sand and leave them to stay for a few hours.

Clean the monkfish and cut it in regular pieces leaving it in cold water.

Put a saucepan with water to cook the shrimps (can use the same water to open the bivalves).

Take the shrimps cutis (reserving a few whole) and remove the shells from the bivalves saving the cooking water.

Mince the garlic and onions and pass the tomatoes by boiling water and cut them into small cubes and remove their grains.

Put some olive oil in a saucepan and add to the onions and garlic as soon as it become hot and allow to cook a little in moderate light.

Add the tomatoes always mixing well and refresh it with white wine.

It is now time to add the pieces of monkfish as well as the rice with a little broth from the seafood cooking. Joins up the laurel leaves and twig of coriander season with piperine and salt and allow to cook.

When it is almost done add the seafood and adjust the seasonings. Care to leave it with enough of the broth after cooking it is ready.


Buy this book where you will find lots of Portuguese recipes:

Cuisines of Portuguese Encounters
Cuisines of Portuguese Encounters

In the 16th century, Portuguese navigators circumvented the globe, conquering new lands to build one of history's largest empires, and at the same time carrying and introducing crops, food products and a variety of culinary cultures to all corners of the earth. This fascinating collection of 225 authentic recipes is the first cookbook to encompass the entire Portuguese-speaking world and explains how Portugal and its former colonies influenced each other's culinary traditions. Included are dishes containing Asian, South American, African, and European spices, along with varied ingredients like piripiri pepper, coconut milk, cilantro, manioc root, bananas, dried fish, seafood and meats.


More Hubs about Portuguese cuisine:

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Comments 28 comments

G-Ma Johnson profile image

G-Ma Johnson 8 years ago from NW in the land of the Free

wow... the trout with prosciutto sounds like one would certainly seem to be a very good cook..I like men that can cook...and usually when one does he is good at it...Thanks for the recipes Luv...G-Ma :o) hugs

funride profile image

funride 8 years ago from Portugal Author

Thank you my dear, I really love to cook specially if it is among friends. But after the accident I´ve some difficulties grabbing heavy saucepans so I always need some help on the kitchen. I hope you´ll enjoy the Trout with Prosciutto ;)

Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City

Great hub there, there are some must tries in the next few months.

funride profile image

funride 8 years ago from Portugal Author

Thanks Rodney, fish it´s really one of the healthier foods we got and we should try to eat it almost every day ;)

ChrisSnil profile image

ChrisSnil 8 years ago from United Kingdom

Those recipes sound delicious :)

funride profile image

funride 8 years ago from Portugal Author

Thanks Chris, they sound delicious and they taste even better ;-)

SweetiePie profile image

SweetiePie 8 years ago from Southern California, USA

Great recipes funride. Do you prefer extra virgin olive oil? That is my favorite.

funride profile image

funride 8 years ago from Portugal Author

Thanks SweetPie, no doubt the extra virgin it´s the best one and it´s due to its very high pH (no more than 0.8% acidity) obtained from cold pressing of the olives (no refined oil). The only bad thing about it is the price :D

SweetiePie profile image

SweetiePie 8 years ago from Southern California, USA

I do wish it were more affordable to be sure :).

cgull8m profile image

cgull8m 8 years ago from North Carolina

Great recipes, I have bookmarked it. I attended one Portugese wedding in New Bedford, that was the best wedding so far. We had lots of fun, plenty of food and dancing. They had some of the fish items just like the above, was awesome. I will try yours for sure, they look very healthy.

funride profile image

funride 8 years ago from Portugal Author

Thanks cgull, I´m not surprised you had lots of fun because Portuguese weddings are always a big party with people eating food all day and dancing to help digestion :D

There are good reasons to consider the Mediterranean diet one of the healthier but the best part it´s the fact that it´s also very tasty ;)

Have fun with those repasts :)

terrowhite profile image

terrowhite 8 years ago

Nice hub ! Thanks for sharing :)

mulberry1 profile image

mulberry1 8 years ago

Hubby and I have been trying to eat more fish, thank you for the recipes. I'm sure they will help me in keeping some variety in our diet.

funride profile image

funride 8 years ago from Portugal Author

Hi Christine, you`re welcome. Fish should always be part of a healthy nutrition and of course it will help diversify your diet ;)

I`m sure you`ll love those tasty recipes!

michelle willow profile image

michelle willow 8 years ago from Croatia / Europe

Wow! I'm so hungry now! It all looks delicious!

laringo profile image

laringo 8 years ago from From Berkeley, California.

All these recipes look great. I knew I should have eaten first. I will be bookmarking these recipes.

funride profile image

funride 8 years ago from Portugal Author

Thank you Ladies, I´m glad to know this hub has open your appetite :)

Now you must try those recipes and enjoy your meal, have fun!

Robert Paes 7 years ago

Hi I was looking for a recipe of "peixe d'scabeshe" I don't know if is the right way to say it but I have had it in Portugal and it was delicious, please can you help....!

funride profile image

funride 7 years ago from Portugal Author

Hi Robert, thanks for passing by. Escabeche can be described as fried fish that is marinated in an acidic mixture (usually vinegar but can also include citrus juice) before serving, and to the marinade itself. You can find some Portuguese escabeche recipes on Google:

Icons profile image

Icons 7 years ago from

Yum! Here's some with an Indian flare, should you ever want to try something different:

Here are a few easy and healthy recipies, that will add zing to your fish diet, and bring dining satisfaction, which in turn will prevent you from over eating! These recipies are quick and easy:

funride profile image

funride 7 years ago from Portugal Author

Hey Icons, thanks for commenting. I´ll definitely go check your hub :)

CoCoa_81 profile image

CoCoa_81 6 years ago from Shreveport, Louisiana

Three days ago my husband asked me to purchase cod fish and I didn't know what to cook with it so thank you for the recipe. They all seem to be great recipes, I'll try them out.

funride profile image

funride 6 years ago from Portugal Author

Hey CoCoa, I hope you and your husband enjoyed those recipes. You should try them all :)

Research Analyst profile image

Research Analyst 6 years ago

The cod with olive oil sounds really delicious, yummo! Thanks for the great fish recipes.

samiaali profile image

samiaali 6 years ago

What a great Hubpage funride. These recipes look fantastic. I will definitely try some of these on the weekend! Thanks!

Shalini Kagal profile image

Shalini Kagal 5 years ago from India

Some delicious sounding recipes there! I'm sure they taste as good as they look - I'll let you know when I've tried them. The Acorda of shrimps with clams sounds divine!

jamiesweeney profile image

jamiesweeney 5 years ago from Philadelphia, PA

Wow! I love sea food recipes. I'm sure their taste is something that we could not forget.

Usedrisee 3 years ago

I employed to receive at the top of life yet recently I have established a weight.

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