After being overshadowed by its neighbors for two centuries, Portugal is, finally, getting its share of the limelight through its cuisine that focuses on simple preparation and fresh ingredients. Like the rest of Europe, Portugal also boasts a rich history and stunning landscapes. What makes it different though is the nature of its food that draws inspiration from the adventure spirit that its people embody.
The Portuguese were sea-farers and explorers credited for discovering landmasses. Their traditional food is also sourced from the sea and is called Marisqueria. The word might be difficult to pronounce, but the recipes are quite simple and can be made easily at home. Here, we have three traditional Portuguese Marisqueria dishes for you to try at home.
Amêijoas à Bulhão Pato (Clams in Garlic and White Wine Sauce)
Ingredients
Fresh clams, thoroughly cleaned under cold water
Garlic cloves, minced
Fresh parsley, chopped
Olive oil
White wine
Lemon wedges
Salt and pepper
Instructions
In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the clams to the pan and pour in white wine. Cover and let the clams steam until they open, shaking the pan occasionally. Once the clams are all open, remove from heat. You can let go of any unopened clams. Season with salt and pepper, sprinkle with chopped parsley and serve with lemon wedges and crusty bread.
Cataplana de Marisco (Portuguese Seafood Cataplana)
Ingredients
Assorted seafood (such as prawns, clams, mussels, and fish fillets)
Onion, sliced
Garlic cloves, minced
Tomatoes, diced
Bell peppers, sliced
Chorizo sausage, sliced
Olive oil
White wine
Bay leaf
Paprika
Salt and pepper
Instructions
Heat olive oil in a cataplana or large pot. Add onions and garlic, and cook until softened. Add tomatoes, bell peppers, and chorizo. Cook for a few minutes. Pour in white wine, add bay leaf, and season with paprika, salt, and pepper. Layer the assorted seafood on top of the vegetable mixture. Close the cataplana or cover the pot and let it simmer gently until the seafood is cooked through and the flavors meld together. Serve hot with crusty bread or rice.
Caldeirada de Peixe (Portuguese Fish Stew)
Ingredients
Assorted fish fillets (such as cod, haddock, and sea bass), cut into chunks
Prawns, peeled and deveined
Onion, sliced
Garlic cloves, minced
Potatoes, peeled and sliced
Tomatoes, diced
Bell peppers, sliced
Olive oil
White wine
Fish stock
Bay leaf
Paprika
Salt and pepper
Instructions
In a large pot, heat olive oil and sauté onions and garlic until softened. Add potatoes, tomatoes, and bell peppers. Cook for a few minutes. Pour in white wine and let it simmer for a couple of minutes. Add fish stock, bay leaf, and paprika. Season with salt and pepper. Gently add the fish and prawns to the pot. Cover and simmer until the fish is cooked through and the potatoes are tender. Serve hot with crusty bread.
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