Tagged: Portuguese fish

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Portuguese Style Fish Fillets – Filets de Peixe

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.

Photo: (http://www.aguide2portugal.com/blog/nazare-portugals-most-picturesque-fishing-village/)

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)

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Traditional customs / Video Collection

Bacalhau à Brás – Cod Fish and Egg Scramble

image credit: http://bacalhautuga.blogs.sapo.pt/2004.html

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, Portugal by 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!