I love the beautiful colors and simple flavors of one of my favorite dishes. So healthy, delicious and easy to make. You can make this with or without the potatoes. I often serve the salmon with a fresh salad for a lite lunch. One of my favorite Portuguese wines; Mateus Rose or Vinho Verde or white wine pairs perfectly with this dish.
Ingredients:
2 (6-8 oz) portion salmon
2 white potatoes
2 sweet potatoes
2 hard boiled eggs (optional)
1 lb fresh broccoli rabe
olive oil
red or white wine vinegar
salt
pepper
Preparation: Peel and slice potatoes into 1/2 rounds and cook in salted water for about 15 minutes or until cooked. Drain and set aside.
Wash broccoli rabe and cut the bunch in half or thirds. Cook in salted boiling water for about 15 minutes or until tender. Drain and set aside. Meanwhile, brush salmon with a little olive oil, and season with salt, pepper and and lemon juice. Place in air fryer with thin lemon slices on top. Cook at 400 degrees F for about 8 minutes.
Serve salmon with a few slices of potatoes, brocolli rabe and egg.
I make this fish on Friday’s during lent. It’s a tradition that I carry on from my mother. Every time I make this recipe, it brings me back sweet memories of her cooking it during lent, and inviting my brother’s and sisters over to eat lunch with her. This popular recipe is relatively easy to prepare. You’ll enjoy the fresh sea flavor of the fish because it’s lightly fried and only seasoned with sea salt and a squeeze of lemon. I serve it with my Portuguese tomato rice.
Ingredients:
2 pounds whole fresh, cleaned whiting (sliced into 1/2 inch pieces)
*you can also use frozen fish filet portions but defrost completely*
sea salt
1/2 cup flour
2 eggs (beaten)
1/4 cup vegetable oil
1/8 cup olive oil
1 lemon cut in half
parsley for garnish
Preparation:
Season the fish with salt and let sit for about 5-10 minutes then drizzle with a squeeze of lemon juice. *If you use frozen fish, let defrost completely and pat dry with paper towels to absurb any moisture. Dredge fish portions in flour, then beaten eggs and finally into flour again. Shake off any excess flour. Put aside until ready to fry.
Combine both oils in a large skillet and heat to medium. Be sure the oil is hot enough, or you may find the fish will absorb the grease. Gently place each piece of fish into oil and cook on both sides for about 5 minutes on each side until golden brown.
If you find the fish is browning to quickly, lower heat. Test one piece for doneness by flaking a small portion with a fork. The fish should be flaky white.
My family loves bacalhau so I’m always trying new recipes. This week I gave the classic “Bacalhau a Gomes de Sa” a makeover by making it as a scalloped potato layered bake. It was very simple to prepare since I didn’t have to cook the potatoes a head of time like the traditional recipe.
The thin sliced potatoes mixed with the sweet onions and olive oil tones down the saltiness of bacalhau creating a wonderful blend.
This recipe is pretty versatile so you can go ahead and add lots of bacalhau or as little as you wish. We all decided that I would make this recipe from now on. Enjoy everyone!
Serves 6-8
Ingredients:
3-4 pounds of 1/8 inch thin sliced potatoes (washed with skin on)
1 and 1/2 pounds to 2 pounds of hydrated de-salted bacalhau (salt cod)
3 large onions (sliced 1/8 inch)
4 cloves of garlic (finely chopped)
1 cup of olive oil
1 teaspoon black pepper
1 teaspoon or more salt to taste
1 large roasted red pepper (cut into strips) (fresh or jarred)
Optional garnish: chopped parsley, sliced hard boiled eggs
Preparation:
Cook the cod in boiling water for about 5 -10 minutes depending on thickness.
Saute the onions and garlic in 1/4 cup of the olive oil until caramel colored.
Coat a large deep dish oven pan with olive oil and spread a small layer of the cooked onions.
Begin layering; potatoes, cod followed by onions and olive oil, then salt and pepper.
Complete the layers with the onions on top and arrange the red pepper on top.
Top with foil. When ready to cook, preheat oven to 400 degrees F.
Cook for 30-40 minutes covered with foil. Remove foil and cook for 30-40 minutes longer.
Test for doneness by piercing one potato in the middle of the pan.
Garnish with black olives and serve with extra olive oil for serving.
You can serve this dish cold in the summer, or as a hot dish in the colder months. Sometimes I also add 2 boiled potatoes cut into chunks to the recipe to make the dish heartier. Enjoy!
Ingredients:
8 oz Bacalhau (Salt Cod)
1 can black eyed peas (drained and rinsed)
1/2 small onion (finely minced)
2 cloves garlic (finely minced)
2 eggs (hard boiled)
2 tablespoons olive oil
1 tablespoon white wine vinegar
salt and pepper to taste
Chopped parsley (garnish)
2 boiled potatoes (optional)
Instructions:
Cook the cod in boiling water for about 8 minutes until flaky. Drain, let cool, shred into pieces and place in a medium bowl.
Make the vinaigrette by mixing together the onion, garlic, oil, and vinegar.
Add the peas to codfish and mix. Add the vinaigrette and mix gently.
Top with the eggs and parsley. Taste and add salt and pepper if desired.
Note:
If you want to serve this dish hot, heat the peas and add it to the warm cod along with the other ingredients.
Bacalhau com Grao is perfect for your meatless days. This recipe has slow digesting carbs that are good for your diet, fiber and packed with protein! For those of you that observe Lent and opt out of eating meat on Friday it’s an easy dish to prepare in less than 30 minutes. If you can’t find salted cod in your grocery store, you can substitute it with any flaky white fish but add 1 teaspoon of salt to the poaching liquid.
Codfish & Chick Pea Salad with Herb Vinaigrette
Bacalhau com Grao
Ingredients:
1 pound of boneless re-hydrated salt cod (cut into (2) 8 ounce portions)
1 slice of onion
2 cups of water
2 cups of cooked chick peas
Vinaigrette:
¼ cup of olive oil (add more if desired)
½ cup of white wine vinegar
½ small onion (finely minced)
2 cloves of garlic (finely minced)
¼ teaspoon of salt
¼ teaspoon of black pepper
2 tablespoons of Parsley (chopped)
Instructions:
Make the vinaigrette in a medium bowl by mixing the ingredients together and set aside to incorporate the flavors.
Meanwhile, poach the codfish in a medium pan filled with about 2 cups of water and the slice of onion. Cook in a slow boil for about 8-10 minutes on medium heat.
Remove the codfish from the pan, drain, and cover to keep warm. Add the chick peas to the pan and cook for about 5 minutes on low heat.
Drain the chick peas and place both the fish and chick peas on a serving dish.
Pour the vinaigrette on top and serve. Add more olive oil and seasoning if desired. Enjoy!
Portugal is a seafaring nation with a well-developed fishing industry. It has Europe’s highest fish consumption per capita and is among the top four in the world.
Nazaré; Portugal’s Most Picturesque and Famous Fishing Village, is blessed with a beautiful sandy beach, a deep-seated culture and a picturesque old town. It’s perfect for those seeking a quiet vacation in a delightfully authentic fishing town.
Nazaré, is named after a statue of the Virgin Mary which was brought from Nazareth by a monk in the 4th century.
The town of Nazare is also famous for it’s beaches and the most spectacularly big waves.
The world’s biggest wave was surfed this year in Nazare by Garrett McNamarra. Watch this amazing video!
Now that I’ve shared a little bit of Portugal’s geography lesson with you. Let’s start cooking!
Filets de Peixe
Ingredients:
2 lbs fish fillets – (preferably cod but you can use any flaky white fish)
2 eggs
1 tbsp water
flour
salt & pepper
garlic powder (optional)
1 lemon
Oil for frying (preferably corn or vegetable – about 1 and 1/2 cup)
1 tbsp olive oil
Garnish: Lemon wedges, olives, sauteed onion
Instructions:
Start this step when you are ready to fry the fish. Cut the fillets into serving size portions that are approximately 1/2 inch thick. Season with the salt, pepper and garlic to your taste.
Squeeze the juice from half of the lemon on top of the fish and set aside for about 5 minutes. (Do not let the lemon sit longer because the acid will begin cooking the fish and it will disintegrate.)
Beat the eggs with the water in a medium bowl and set aside.
Place the flour in a bowl large enough to be able to coat the fish evenly.
Place enough oil in a heavy frying pan to reach 1/2 inches deep. Add the olive oil. Turn the heat on med-high.
(Meanwhile be sure you are ready to begin cooking the fish, if not turn off the burner.)
Using one dry and one wet hand method, coat the fish with the egg, shaking excess egg off back into the bowl.
Coat the egg soaked fish in flour with the dry hand, pat to shake off excess flour and place on a try.
*Test the oil by placing one tip of the fillet into the oil. The fish should sizzle but the oil should not be smoky.
Place about 4-6 pieces of fish onto the hot oil and cook for about 4 minutes on each side until golden brown.
Adjust the heat as you notice it gets too hot. Add more oil as needed to complete the frying process.
Place the fish on brown paper lunch bags or paper towels to absorb any grease.
Serve with Portuguese rice and garnish with lemon wedges olives and onions (optional)
This video for the recipe of Bacalhau à Brás, (Cod Fish with Potato Sticks) by Michelin Star Chef Jose Avillez is from Taste Portugal. The recipe for this dish is said to have originated hundreds of years ago in the Estremadura (meaning extremities), the coastline region of central Portugal known for its consistent wind and ocean waves. The Chef’s restaurant, Belcanto, Lisbon Portugal has been awarded a Michelin Star for 2013. Congratulations to the Chef!
This popular Euro windsurf and surf destination has great beaches which has hosted many surf championships including the IFCA wave championships.
It’s interesting to note that last month, The Guinness World Records confirmed that Garrett McNamara broke the record for the biggest wave ever, a 78-foot wave (23,7 metres) in Nazaré, Portugalby riding the wave in November of 2011. Read the article in Surfer Today.
Estremadura, Nazaré historical coastal province of central Portugal that contains Lisbon and the Tagus River estuary.
The landforms of Estremadura are geologically younger than other parts of the Iberian Peninsula, containing sandstone, limestone, and volcanic rock instead of granite and schist. The peninsulas of Lisbon and Setúbal are divided by the lower Tagus River valley. Land use north of the Tagus is diverse. Vineyards, olive groves, and cereal plots are found on the hilly slopes, and the Cartaxo and Torres areas are known for their wines. South of the Tagus the landscape is less tamed; much is still unproductive or in extensive estates of cork oak forest. Along the Tagus valley, corn (maize), grapes, rice, and wheat are cultivated, and some of Portugal’s finest horses and fighting bulls—both used in Portuguese bullfights—are raised there. A bullfighting museum is near Sintra.
Known as the Portuguese Riviera, the coastal region west of the city of Lisbon has important resort centres, including Estoril, Cascais, and Sintra. Apart from Lisbon, other chief towns include Setúbal, the main sardine port, with canneries; Barreiro and Almada, suburbs of Lisbon; and the fishing towns of Peniche and Nazaré.
“Estremadura”. Encyclopædia Britannica. Encyclopædia Britannica Online.
Encyclopædia Britannica Inc., 2012. Web. 21 May. 2012
Now that I shared a little bit of Portugal’s geography with you let’s get back to the recipe for this centuries old, yet one of Portugal’s most popular dishes!
Recipe:
Bacalhau à Brás
Ingredients:
4 oz of hydrated salt cod finely shredded
1 small potato cut into small match stick size
1 egg + 2 yolks
1/4 cup thinly sliced onion
1 clove garlic
2 bay leaves
1 tbsp chopped parsley
5 olives
Salt & Pepper to taste
2 tbsp olive oil
Preparation:
Fry the potato sticks in very hot oil and set aside. Saute onions Garlic and Bay leaf until translucent (about 2 minutes) in olive oil.
Stir the cod fish into the onions and cook for about 1 minute. Remove Bay Leaf. Add eggs on very low heat until cooked leaving a creamy texture.
Stir in the potato sticks and parsley. Reserve a few sticks to use as garnish.
Add salt and pepper to taste. Garnish with olives and parsley. Enjoy!
4 pounds small peeled potatoes cut into 1 inch slices
2 large onions (sliced)
3 gloves chopped garlic
1 bay leaf
1 tablespoon salt
1 teaspoon black pepper
1 cup olive oil
6 hard boiled eggs (sliced)
1 cup olives
2 to 3 teaspoons chopped parsley
2 to 3 cloves of chopped garlic or 1 teaspoon garlic powder
Instructions:
In large pan, place potatoes covered with cold water. Add salt, and cod. Cook for about 10-15 minutes until cod is flaky.
Remove cod fish from pan and set aside to cool. Cook potatoes for another 8-10 minutes or until cooked. Pierce with a fork for doneness. Drain potatoes and set aside to cool. Slice potatoes into 1/4 to 1/2 inch slices.
In large skillet, saute sliced onions, 1/2 tsp salt and bay leaf in 1/2 cup of the olive oil until golden brown. Add garlic during the last 2 minutes of cooking. Remove the bay leaf and let the onions cool for a few minutes.
Grease a large deep oven proof pan with olive oil. Start layering the potatoes, flaked cod then onions.
Drizzle olive oil and pepper over each layer. Add garlic powder if you like more garlic flavor.
Make sure you end up with onions on top. Cover with foil and cook for about 20 minutes.
Arrange cooked egg slices on top of the onion layer.
Cook uncovered for another 5-10 minutes to desired crispness.
Remove from oven and add parsley and olives for garnish. (add more salt, pepper or garlic if desired)
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