You simply can’t conceive of a Portuguese dish that doesn’t take advantage of the vast Portuguese coastline and its incredibly abundant Atlantic seafood supply. This very supply has shaped Portuguese cooking throughout history, just as it continues to do so today thanks to a 1700km coastline, the number of Portuguese fishermen still selling their day’s catch direct from the boats, navigators who have travelled the globe and introduced spices, ingredients and recipes from all over the world, merging them with their existing culinary traditions, not to forget the country’s own chefs, always at the forefront of recipe development. With all this, it is little surprise that Portugal holds such a close relationship with the sea, with fish being a primary ingredient in a vast majority of Portuguese dishes, all of which are a true delight, and all reliant on the ubiquitous olive oil, fish and garlic.

Bacalhau – The King of Portuguese Dishes

One cannot refer to Portuguese food without mention of bacalhau – dried salted cod. Bacalhau is not found off the Portuguese coast but is to be found in the Northern Atlantic, it was “discovered” by the Portuguese sailors who have since found ways to dry and salt it and preserve it for use later in the cooking. Some would argue that there are 365 ways to cook cod, after you see the recipes below it will seem true to you also!

Bacalhau Brs – The classic cod dish

The home comforts all the Portuguese cook up in their own kitchens that is purely and typically Portuguese.

• Desalted bacalhau
• Sliced potatoes
• Eggs
• Onions
• Garlic
• Olive oil
• Black olives
• Fresh parsley

Method

Soak the desalted cod in cold water (between 24 and 48 hours), changing the water every now and then, and then tear into small pieces. Finely slice the onions and sauté with a little olive oil in a pan until they are soft. Add the shredded cod and stir for a while. Fry the finely sliced potato until golden and crispy then add to the cod mixture. Add the whisked eggs and stir until a creamy consistency is reached. Garnish with parsley and black olives. The salty nature of the cod mingled with the creamy eggs and the crispiness of the potato was quite lovely and so comforting.

Bacalhau com Natas – Rich Baked Cod Casserole

This is another fantastic, hearty warming dish that is great for eating in the colder months and for entertaining at a buffet.

• Cod
• Onions
• Potato
• Milk
• Cream

Method

The shredded cod is mixed with sautéed onion and potato then smothered with a wonderful creamy, milky sauce and placed in the oven to be baked golden and bubbling. Can be topped with breadcrumbs or cheese and is an absolute family favourite.

Grilled Sardines – Taste of the summer

The sardines are an inseparable part of the Portuguese diet and during the summer festivals they are often found being sold fresh and grilled at a bargain price in the streets of Portugal; the scent of the grilling fish fills the air.

Fresh sardines

• Coarse sea salt
• Olive oil
• Bread or boiled potatoes

Method

Clean the sardines and season with coarse sea salt. Grill over hot embers until they are crispy and flaky. The natural oil of the sardines seems to flavour the entire dish wonderfully without needing anything else to it, it really requires nothing at all other than an incredible crispy, flaky, oily sardine to be put to your lips, or dipped into crusty bread or with boiled potato.

Caldeirada – A Fisherman’s Stew

Caldeirada was created out of a fishermen’s desire to use their daily catch, and nothing was ever thrown away. The dish is a rich, flavorful medley of fish and seafood simmered in white wine, olive oil and bay leaves with potatoes, tomatoes and peppers.

Polvo Lagareiro – Roasted Octopus

The octopus is probably one of the most essential elements to the coastal diet and certainly one of the greatest Portuguese dishes.

• Whole octopus
• Potato
• Garlic
• Olive oil
• Fresh parsley

Method

Boil the octopus until it is tender enough to be pierced with a fork, also boil and slightly mash the potato. Spread the octopus and potato onto a baking tray, then liberally douse with olive oil and crushed garlic, then place into a hot oven to be roasted golden and slightly crispy with a soft oily potato.

Arroz de Marisco – Portugal’s Seafood Rice

A wonderfully moist and flavorful dish that you will often find on many Portuguese coast side restaurants’ menus. It is traditionally prepared to celebrate events but also is made with such an abundant supply of fish it is never put to waste.

• Rice
• Shrimps
• Mussels
• Clams
• Crab
• Tomatoes
• Onions
• Garlic
• Olive oil
• Fish stock

Method

Gently fry the onions, garlic and tomatoes with the olive oil in a pan until soft. Bring the fish stock to a boil, then add the rice then seafood to the dish. Each piece of seafood must be cooked at different stages of the cooking process; for example the clams and mussels should be added last to avoid over-cooking and rendering the flesh soft as this could easily be compared with the sweetness from the crab and shrimps.

Ameijoas Bulho Pato – Garlic Clams

This dish is named after a famous Portuguese poet and they aren’t complicated to make.

• Fresh clams
• Garlic
• Olive oil
• White wine
• Fresh coriander
• Lemon

Method

Fry finely chopped garlic with the olive oil and add a splash of white wine, then add the fresh clams and cover until they are open and steaming. Add coriander and the juice of half a lemon; it really is such a lovely way to eat these clams and dipping crusty bread into the resulting sauce is sheer perfection.

Cataplana – The Jewel of the Algarve

Cataplana is not in fact the name of a Portuguese dish but that of the clam shaped pot in which this amazing and hearty dish is cooked.

• Fish
• Shrimps
• Clams
• Chorizo sausage
• Tomatoes
• Onions
• Garlic
• White wine
• Olive oil

Method

The dishes cooked in a cataplana can include a range of fish or shellfish or both combined, but can also be mixed with chorizo sausage and vegetables such as onions, tomatoes and peppers. The lid is then closed to allow all the steam from the dish to produce a fragrant, marinaded sauce.

Conclusion

Portuguese dishes are really indicative of the country’s bond with the sea. From salt-dried cod carried on voyages for the Portuguese explorers to, sardines, octopus, clams and cockles that make their way into daily dishes today, the sea has impacted dishes for centuries. These dishes embrace the fresh yet tasty ingredients that each produce offers, good quality seafood and the inclusion of simple ingredients, such as garlic and olive oil, in the preparation of the food. On a hot evening on the coastline, dining on a plate of Bacalhau Brs, Caldeirada or a steamed Cataplana will do nothing but fill diners with a view into the history and travels of centuries of Portugal.