Category Archives: Fish

Portugal has amazing fish dishes on his culinary. Rivers and Atlantic Coast supplies the portuguese preferences and can be cook in very different ways.

Codfish with cornbread

Codfish with Cornbread is one of the most famous Portuguese dish. You will find on regular basis in local restaurants in the whole country.

If you travel to Portugal, you should know that along the Portuguese coast codfish is not available. Now days, most of the codfish arrives from Norway (80% is imported from this country).

Codfish with Cornbread ( bacalhau com broa in Portuguese ) is the perfect dish for a meal with family and friends. Easy to cook, very few ingredients, five steps and its done. Its time to go to the kitchen and relief your senses while cooking this amazing dish.

Cooking Lisbon, Codfish Cornbread

Codfish with cornbread Recipe

( portions for 4 people)


4 codfish stands
1 big cornflour bread
8 small potatoes
1 small cabbage
4 cloves of garlic
Salt and black pepper to taste
Olive oil to taste
2 bay leaves


1. Boil the potatoes. After boiled give them a punch to flat them a bit.
2. Take the codfish skin out, probably you will need to use a knife for this. Season the stands with salt and pepper to taste.
3. Crumb the inside of the corn bread and add olive oil and 2 chopped cloves of garlic, work it until you have a kind of paste.
4. In an oven tray set the codfish stands and cover the with the corn bread paste. Add the potatoes, the bay leaves, the 2 cloves of garlic crushed and drizzle everything with olive oil. Cook in the oven at 180ºC for about 30min.
5. Blanch the cabbage and serve it with the olive oil.

Feel free to share this recipe of the Portuguese gastronomy. Cooking Lisbon as available much more recipes based on fish .

More four recipes with Codfish:

Clams Bulhão Pato Style

Clams Bulhao Pato Style has a fantastic story. Bulhão Pato was a poet from the 19th century .  He is better known from a dish that he didn’t even create. Seems curious?

Raimundo António de Bulhão Pato, born in Bilbau from a Portuguese father and a Spanish mother, will always remain in history linked to a Portuguese seafood dish with his name: Clams Bulhão Pato Style.Clams Bulhao Pato Style

Living a bohemian life style, gourmet, game and food, was a regular customer of some restaurants and taverns of the Portuguese capital. It was for sure in one of them, that he first ate what made in popular, not by creating it but by spreading the word about it!

It is known that the poet lived till his death in Monte da Caparica, near Trafaria in the South Bank of the Tagus river, a place that remains as one of the best spots to catch really good and fresh clams.

Although the recipe of Clams Bulhao Pato Style is actually very simple, the quality of the ingredients has an important role in the final result.

The poet might not be known for his poems, but since you taste this dish you will never forget it!

Clams Bulhao Pato Style recipe


1kg Clams
1dl Olive Oil
2 Garlic Cloves (sliced)
150g Cilantro (minced)
1 lemmon
1 pinch of salt
2 tbsp White Wine
1 pinch of pepper


Leave the Clams for 3 hours in a pan with water and salt, so they can release the sand. Use a large pan, add the olive oil and the garlic and let it warm um in the fire.

Add the cilantro, the white wine, and, after boiling, the clams. Season with salt and pepper. Stir everything. Close with a lit and cook in medium heat, till the clams open their shells.

When the sauce thickened a little bit and all the clams opened their shells, put them on a serving plate. Sprinkle with the lemon juice. Use the lemon slices to decorate the dish.
Serve with bread.

Codfish Minhota Style Recipe

Codfish  Minhota Style is based on Salted Codfish which is important for the Portuguese gastronomy, even its not available on the local shore.  Portuguese are the main consumers of cod with more than 6 kgs per year / person.

Codfish Minhota Style Recipe

Only on XIX century the ingredient started to be common on Portuguese cookbooks. Olive oil is important also along the codfish. It gives an amazing flavor during the cooking process or as decoration and taste when served.

Visiting Portugal, you will have available hundreds of dishes available based on codfish. Other main ingredients on the most of the recipes are: onions, olive oil, salt and bayleaf.

Codfish Minhota Style Recipe is often made on the cooking classes at Cooking Lisbon as a Portuguese cooking experience for foreigners.

Codfish Minhota Style Recipe

(for 4 people)


4 codfish stands
4 small onions
1 red bell pepper
1 green bell pepper
8 potatoes
4 cups flours
4 tablespoons paprika
1L olive oil
Salt and black pepper to taste


1. Season the codfish stands with salt and black pepper to taste.
2. Peel and slice the onions. Take the seeds out from the bell peppers and cut them into slices.
3. Cover the bottom of a pan with olive oil and the onion, season them with salt and pepper to taste, cook them in medium heat until soften and golden. Take them out and cook the bell peppers in the same olive oil till tender.
4. Peel and slice the potatoes thinly, deep fry them in olive oil until golden and crunchy.
Put the flour and paprika together.
5. Coat the codfish stands with the flour and deep fry them in the same olive oil where you cooked the potatoes. Take the stands out when golden and tender.

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Algarve Tuna Steak

Algarve Tuna Steak is an outstanding dish from Algarve, Portugal . Portuguese Traditional Gastronomy is rich in diversity of fresh fish and tuna, its just one of the huge number of options you may have in the country.

Algarve Tuna Steak Recipe

  • Fresh tuna;
  • 3 garlic gloves;
  • 3 medium onions;
  • 100 ml of white wine;
  • 1 lemon juice;
  • Olive oil , salt, pepper, flour and coriander / parsley to taste;

Season the tuna steaks with salt, pepper, the crushed garlic gloves, lemon juice and a dash of olive oil and leave to marinate during three / four hours .

After the tuna steaks marinate, coat with flour and fry in vegetal oil . In another pan, make some fried onions garnish ( sliced onions sauté , till they are translucent. Cook it in low heat and a little bit of vegetal olive oil ).

Now that everything is prepared its time to plate. Get the dish you would like to use, put the tuna steak and the onions sauté (already together with white wine) putting them in the top of the steaks. Sprinkle some coriander / parsley and put over the tuna steak .

Serving suggestions :

Depends of your taste and preference, but you can serve the tuna steak with sautéed greens ( green beans ) or even with boiled potatoes ( two average potatoes per person ). Note that potatoes will take some time, so you should start to boil them while you fried the tuna steak.

If you are visiting Lisbon, you may find most of the ingredients in a local market. Lisbon, the Portuguese capital has thirteen markets available. The markets closes on Sundays and on Mondays they don´t have fresh fish.

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Goose Barnacles

Goose Barnacles are widely consumed and an expensive delicacy in Portugal .

You will find Goose Barnacles  ( Percebes , in Portuguese ) specially in the Southwestern of the Portuguese Coast in Alentejo . Along the sandy white beaches you will find amazing restaurants with the local delicacies .

Goose Barnacles, Percebes

Take a break from the hot weather in the summer ( sometimes into 110º F / 120º F ) and enter at a local restaurant. Relief your senses with this delicacy.

What is the taste of this delicacy?

Probably the best way to describe this taste of Portugal is saying that they are softer than squid and firmer than crab. They have an intense flavour if you compare with mussels ( Portugal has also mussels has a local seafood) .

Its an excellent option for seafood lovers and they are delicious. To eat Goose Barnicles you need to take out the stalk from the calciferious mass where they grow, snap the head and peel back the thick.

Where to find to eat?

You will find Boose Barnacles in several Petiscos and Seafood restaurants in Portugal. Better locations along the coast, where the gastronomy is much more connected with the seafood culture.

Outside Portugal …

You can also find Percebes in Spain ( specially in Galicia and Asturias ), Morocco (along the Mediterranean Coast ) and in Canada .

Recipe of Goose Barnicles


  • 1 kg goose barnacles
  • 3 l sea water or equivallent with water and similar salt concentration
  • 3 cloves of garlic
  • 6 bay leaves


  • First of all, wash the goose barnacles under running water to remove all the sand and grit.
    Choose a good saucepan, add water, bay leaves, garlic and bring to the boil.
  • While boiling add the washed goose barnacles.
  • Bring to the boil again and remove immediately. Now it is the moment to taste Portugal.

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