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 Zé do Pipo Style

Codfish Zé do Pipo Style recipe born in Oporto, in the North of Portugal.

José Valentim (owner of a restaurante is the author of the recipe and his nickname was “Zé do Pipo”. The nickname was given to the dish that he made during the decade of 1940.
codfish ze do pipo styleThe dish won the competition called “Best Price for a Meal” (in portuguese “a melhor refeição ao melhor preço”. 

Nowdays, the dish is popular in whole country and it is possible to find it in most of the local restaurants.

Ingredients of Codfish Zé do Pipo Style

1 kg of cod loins;
2 medium onions, sliced
1 bowl of homemade mayonnaise;
4 tablespoons of olive oil;
1 litre of milk;
1 bay leaf;
750 g mashed potatoes;
Salt, pepper or nutmeg;
Black Olives;
1 tablespoon breadcrumps;

Preparation:
Easy to make, the Codfish Zé do Pipo Style has very few steps from the soak process till it is served at table.

1. Soak the cod the evening before to loose the salt and cut into pieces.
2. Cook the codfish pieces in milk
3. Fry the onions in the olive oil with the bay leaf, salt, pepper or nutmeg and little milk from cooking the cod, until the onions are softened. At this point you can smell this wonderfull dish on the pan.
4. Once cooked, drain the cod and place in an earthenware dish.
5. Cover with the onions and then completely coat in the mayonnaise.
6. Arrange the mashed potatoes around the cod.
7. Spinkle with the breadcrumbs with black olives.

Now, the it is ready to serve. We say in portuguese “Bom Apetite!”.

Besides Codfish Zé do Pipo Style recipe, Cooking Lisbon has available online more recipes related with cod:

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Shrimp Bread Pudding

Shrimp Bread Pudding is an amazing portuguese recipe. Mixes the best of the bread with shrimps, an amazing seafood dish, special for lunch.

Shrimp Bread Pudding Recipe, Alentejo, Portugal - Cooking Lisbon

The original recipe was from a Arabic dish. This is a typical dish from the South of Portugal, Alentejo region.

Preheat a earthenware pot. Boil shrimp in very salted water during one minute and reserve the water.

Shell shrimp and reserve in a mix of ice with salt, chili pepper and lemon juice.  Crush shrimps heads and boil in some of the water.

Sauté garlic and onion until onion is tender. Add cilantro and some of the cooking water and bring to a boil.

Strain water from cooking the shrimps heads and pour while  still boiling over the bread. let it absorb the water and then add to sauted onions.

Add shrimps, mix and season to taste.  Transfer to earthenware pot. Open eggs over bread pudding and mix well.

The mentioned recipe of Shrimp Bread Pudding is for four persons.

Ingredients of Shrimp Bread Pudding Recipe

4 garlic cloves minced;
4 cups cooking water from the shrimps;
4 eggs;
1 lb big shrimp;
1 small onion, minced;
1 bunched fresh cilantro chopped salt;
1/2 lb stale bread, thinly sliced;
1/2 cup of portuguese olive oil;
Ice, chili pepper and lemon juice

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Fish Stew

Fish Stew can be prepared with fresh fish and ingredients which will relief your senses after tasting it. Follow the few steps of this portuguese recipe and enjoy.

Portuguese Fish Stew, Cooking Lisbon, Portugal

In a large saucepan, arrange in turns layers of onion, potato, tomato, green pepper and fish, and again a new layer of each of the ingredients, seasoning with salt in between.

Drizzle with portuguese olive oil and pour the white wine, then adding the bay leaf and the chili pepper (optional), half a bunch of cilantro or parsley.

Cover the saucepan and let it cook over a low heat for 30 min, Sprinkle with cilantro or parsley and serve.

Ingredients of Fish Stew

12 medium-sized potatoes in ½ inch slices
4 onions sliced
4 ripe tomatoes, peeled and deseed, diced
2 lb mix of different kinds of fish
2 green peppers sliced
1 cup white wine
1 bunch fresh parsley or cilantro, half of it chopped
1 bay leaf
Olive oil and salt to taste
1 dried chili pepper (optional)

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Lagareiro Style Octopus

Lagareiro Style Octopus is a delicious meal that you can easily cook at your home.

Cook frozen octopus in pressure cooker with 1 tbsp water, whole onion, bay leaf and salt during 20 minutes. (from the time is reaches pressure) or in a pot over low heat until tender. Cut into large chunks and reserve.

Preheat oven to 350º F . Wash the potatoes and boil in salted water during 5 minutes. Bake in the oven until lightly roasted (about 20 minutes), then remove from the oven and punch each of them.

In a serving dish, put together octopus, potatoes, small onion, garlic and a generous amount of portuguese olive oil: about ½ inch in helight. Put back in the oven for final roasting (about 20 minutes).

Sprinkle with cilantro or parsleu and serve the Lagereiro Style Octopus dish. Have a nice meal!

Ingredients of Lagareiro Style Octopus

4 lb octopus, frozen
2 lb small and hard pototoes unpeeled
2 onions ( 1 medium sized, whole plus 1 small, sliced).
4 garlic cloves sliced
1 bunch fresh parsley or cilantro chopped
1 bay leaf
Portuguese Olive Oil and salt to taste

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Brás Style Codfish

Portuguese Cuisine, Recipe, Brás Style CodfishCodfish is important for portuguese  and Codfish Brás Style is one of the main fish dishes in traditional Portuguese cuisine. Make this recipe and share with your family and friends.

Preparation:

To prepare this amazing meal, first boil cod, then remove the skin and bones, shredding as much as possible.
Fry potatoes until lightly golden and reserve.
In a big pan, sauté onions and garlic in olive oil until translucent. Add cod and mix well. Then add potatoes and eggs, after seasoning with salt and pepper. As soon as eggs are cooked but still moist, transfer to a serving dish.
Sprinkle with parsley and garnish with olives. Serve to your friends and family hot.

Ingredients of Codfish Brás Style

6 eggs, beaten
3 onions thinly sliced
1 lb potatoes in matchstick-size
1 lb salt codfish, soaked
1 garlic clove, minced
3 tbsp extra virgin olive oil
½ bunch fresh parsley, chopped
Black Portuguese Olives to give taste
Salt and pepper
Frying oil

Read the article of Stevie and see how we put the groups working during a Cooking Class at Cooking Lisbon. Read Steve, Wines and the Codfish article.

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