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 cod fish Portuguese eat lots of sardines wich are cooked in a grill over embers and then it is eaten with bread and salad.

Ingredients:

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

salt

1 dl of olive oil

Piperine

minced coriander

Preparation:

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.

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Ingredients:

6 trout with 200 grams each

150 grams of prosciutto

2 onions

parsley

salt and pepper

2 ripe tomatoes

1 laurel leaf

1 spoonful of lard

3 tablespoons of olive oil

1/2 cup of white wine

Preparation:

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.

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Ingredients:

500 grams of cod

20 little potatoes

milk

1 lemon

1 garlic tooth

estragon

parsley

pepper

fine table salt

olive oil

vinegar

Preparation:

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.

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Seafood Rice with Anglerfish

Ingredients:

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

salt

piperine

Preparation:

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.

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