your source for fish, gastronomy in portugal

Fish as with shellfish, tends to be served in a simple manner and with little or no garnishing. Normally fish is grilled or fried, sometimes boiled, and served accompanied by boiled potatoes and a vegetable or a side salad. Some exceptions to this are listed here.

Açorda de Bacalhau com Pimentos e Coentros - Boiled codfish and then stewed in a onions, garlic and coriander, then served on soaked bread.

Alhada de Cação Marafada - From the Alentejo a stew of dogfish with garlic and flour.

Alheira de Bacalhau à Braz - Stewed special codfish country sausage with fried potaotes and eggs.

Arroz de Choco - Stewed cuttle-fish in a mixture of tomatoes, peppers, garlic and rice.

Arroz de Lampreia - A stewed dish composed of lamprey in rice.

Arroz de Polvo - Segments of octopus tentacles prepared with tomatoes, onions and served in a wet rice bed.

Arroz de Sardinha - Stew of sardines with potatoes, herbs and garlic and served with rice.

Arroz sem Tinta - Rice stew with cuttle-fish and shrimps, onions, garlic and tomatoes.

Atum de Escabeche - Grilled tuna fish covered with a sauce made from a mixture of "what is handy the kitchen".

Atum Maravilhoso - A stew consisting of tuna fish laid on a bed of fried potatoes and covered with béchamel sauce and then placed in the oven to roast..

Bacalhau da Avó Júlia - One of the more popular ways to prepare codfish. Thin strips of cod mixed with onions and thin strips of potatoes and bound by eggs.

Bacalhau à Balona Gomes - Boiled codfish and briefly fried and then combined a vegetable and mushroom stew.

Bacalhau à Braz - One of the more popular ways to prepare codfish. Thin strips of codfish mixed with onions, thin strips of potatoes and bound by eggs.

Bacalhau com Bora em Cama de Espinafres -

Bacalhau rm Cama Francesa - Baked codfish and leek filling served in the outer skin of leek.

Bacalhau à Campino - Boiled and stripped codfish placed in a bread basket and then baked in the oven.

Bacalhau com Cenora - Stewed codfish in onions, carrots and herbs. Then placed in the oven on a bed of sliced fried potatoes and a cream sauces.

Bacalhau Confitado em Cama de Puré de Grão -  Strips of boiled codfish served on a bed of a mixture of potatoes and grain.

Bacalhau em Crosta de Broa com Farinheira - Oven baked codfish placed on a bed of onions and bread with a special type of sausage.

Bacalhau Desfiado à VIP - A salad of boiled codfish, boiled eggs, tomatoes and boiled potatoes and some sliced onions.

Bacalhau Espiritual - Stewed codfish with onions and carrots placed on bread slices soaked in milk and then covered with béchamel sauce and oven baked.

Bacalhau Espiritual com Camarão - Stewed codfish with onions and carrots placed on bread slices soaked in milk and then covered with béchamel sauce and oven baked with shrimps.

Bacalhau no Forno - Fried codfish on a bed of onions and béchamel sauce and baked in the oven.

Bacalhau à Foz de Minho - Fried slices of codfish with fried potatoes covered with fried onions.

Bacalhau à Gomes Sá -

Bacalhau à Magalie - Boiled codfish reduced to strips. Then a stew of vegetables is prepared on which the codfish is laid and baked in the oven.

Bacalhau do Marco - Boiled codfish and potatoes in milk, then baked in the oven with onions and herbs and then covered with a béchamel sauce.

Bacalhau com Natas - Fried cod with onions baked in the oven with a cream white sauce and diced potatoes.

Bacalhau em Natas com Alecrim e Espargos - Stewed codfish on a bed of roasted potatoes served with cream and asparagus.

Bacalhau Surpresa - Boiled codfish with cabbage laid on a tray with boiled eggs and oven baked. Served with mashed potatoes'.

Bacalhau à Ti Palmira - Stewed codfish on a bed of mashed potato and then baked in the oven.

Bacalhau à Transmontana - Fried slices codfish served on a bed of onions and cured ham.

Bacalhau Tropical - Fried slices of codfish covered with stewed onions and a pure of papaya fruit.

Cabidela de Choco à Seixalense - Fries cuttlefish and added to rice boiled with the ink to the cuttlefish.

Caldeirada -
This dish can be likened to the French dish "Bouillabaisse". Mixed fish and cockles are boiled in a sauce made from onions, tomatoes, garlic and herbs.

Carapaus Alimados - Boiled mackerel with both heads and skin removed, then marinated for about 5 hours and served cold with some olive oil and vinegar. This is a very popular dish along the Algarve.

Cataplana de Bacalhau com Frutos de Mar - Codfish stewed in a Cataplana with clams and shrimps.

Cataplana de Bife de Atum com Manjerição - A stew cooked in a "Cataplana" consisting of slices of Tuna fish and potatoes flavoured with sweet basil and coriander.

Cataplana de Tamboril com Gambas - A stew cooked in a "Cataplana" consisting of slices of Monkfish and Prawns and potatoes flavoured with sweet basil and coriander.

Cavala Defumada com Alcaparras - Smoked mackerel with capers.

Chícharos com Bacalhau Assado - Boiled chickpea served with grilled codfish.

Chocos de Escabeche com Migas de Tomate - A stew of Cuttlefish served with "Migas de Tomate".

Chocos Fritos com Ferrado - Fried cuttlefish with potatoes flavoured with the black ink from the fish.

Empada de Bacalhau com Espinafres e Camarão - Oven baked strips of boiled codfish served with spinach and shrimps.

Ensopado de Bacalhau - Codfish stew with vegetables and bread and potatoes.

Ensoupada de Enguias - Made from small baby eels in a tomato and onion fish stock.

Espinheta de Bacalhau - Codfish boiled with whole eggs and then sliced with sliced cucumber and peppers with some sliced sausages.

Filetes de Dourada com Berbigão e Maracuja - Dory fillet with mussels and granadilla.

Garoupa com Molho de Gemas - Oven baked Grouper covered with yolk of egg.

Lampreia Estufada - River Lamprey fish stewed with onions, garlic and wine.

Lombos de Bacalhau com Broa e Amêndoa -

Lombos de Pescada no forno com Arroz Frutado - Thick slices of Whiting wrapped in foil and baked in the oven served with fruit flavoured rice.

Lulas Rechadas - This can be translated into "stuffed squid" and normally is served with boiled potatoes and rice. The stuffing is based on the tentacles of the squid mixed with smoked ham and seasoning.

Lulas Rechadas à Minha Moda - This can be translated into "stuffed squid" and normally is served with boiled potatoes and rice. The stuffing is based on the tentacles of the squid mixed with smoked ham and seasoning.

Lulas Rechadas com Molho de Marisco - Stuffed Squid with a Shellfish sauce.

Lulas Rechadas com Esmagada de Batata - Stuffed squid as described above with mashed potatoes.

Massada de Tamboril à Ria Formosa - Stewed monkfish with onions, herbs, tomatoes, and shrimps.

Massinha de Peixe Algarvia - Stew of different fish with a flour pasta.

Medalhões de Atum em Infusão de Ervas - Round slices of Tuna fish marinated in herbs.

Migas de Farinheira com Carapaus de Ana Reis - Mackerel served with "Migas" flavoured with regional sausage.

Miga de Peixe - Boiled fish with corn bread floured with herbs and garlic.

Pataniscas de Bacalhau da Peça - Strips of codfish mixed with flour and milk and then deep-fried.

Peixe-Gato com Leite de Coco e Coentros - Catfish stewed with shrimps in coconut milk and floured with coriander.

Peixe Wellington - A Whiting with mushrooms wrapped in pastry.

Petingas no forno com Crosta de Broa de Milho - Baby sardines prepared in the oven on a bed of onions and covered with corn bread.

Polvo Confitado com Migas e Ovo com Ervas - Pressure cooked octopus with onion, herbs, and then served with "miga".

Polvo à Lagareiro - Roasted sliced octopus with onions, garlic and potatoes.

Posta de Bacalhau sobre Velouté de Agrião - Oven baked codfish covered with a watercress sauce.

Pudim de Peixe Risonho - Filets of whiting with vegetables then boiled and placed in a rectangular form to cool.

Raia de Alhada - Stewed ray fish with herbs and lots of garlic and boiled potatoes.

Rolinhos de Bacalhau com Legumes - Slices of Cod rolled with vegetables in pastry and then oven baked.

Salada de Estupeta de Atum com Muxama - Salad of sliced Tuna fish with onions and peppers and tomatoes.

Sardinhas Algarvias - Fried Sardines with a mixed salad.

Sardinhas Assadas - The sardines must have been caught that same morning. They are quickly grilled with no basted other than sea salt. When eating the skins should easily separate from the flesh of the fish. Nowadays served with boiled potatoes and side salad. Originally, the sardine would be laid across a slice of thick country bread and the natural juices from the fish would soak into the bread – delicious!

Sardinhas e Ovas com Arroz à Ria Formosa - Sardines and its eggs with razor clams fried and served with rice.

Sopas de Tomate com Caras de Bacalhau - A soup consisting of cod cheeks placed on a base of country bread.

Supresa de Bacalhau - A roll of sliced codfish stuffed with ham and a shrimp, and cooked in a tomato sauce, then baked in the oven with a covering of cheese.

Tesouro dos Piratas - A stew of mixed fish and shrimps on a bed of fried bread.

Truta em Molho de Escabeche - Trout fried in olive oil with a stew of garlic, vinegar, piri-piri, laurel.

Turnedó de Tamboril com Tâmaras e Mel - Slices of monkfish rolled around dates and boiled in a tasty sauce and finished with honey.