Recipezaar: Portuguese,Seafood recipes

Sopa Leao Velloso

Mon, 06 Mar 2000 16:28:00 -0500

-- posted by Julesong

Amazing Roasted Shrimp With Garlic

Mon, 10 Jun 2002 18:39:26 -0400

This is one of the best shrimp dishes I've ever had. It was inspired by a similar dish I had at Bobby Flay's restaurant Bolo a while back. This is fantastic with a good crusty Italian bread to spread the garlic on and soak up the sauce, but you might also try it served over pasta, maybe with a splash of lemon juice. -- posted by Tom Sullivan

Bacalhau a Bras

Thu, 25 Jul 2002 21:22:27 -0400

A traditional Portuguese dish. Serve this with thinly cut french fries, rice and a salad of mixed greens with a vinaigrette dressing. I love eating this when I go back home - it is so good! I only make it once a year - DH won't eat cod. If he only knew what he was missing! Enjoy! Prep time includes cooling time for cod. -- posted by Graybert

Portuguese Shrimp Dip

Fri, 02 Aug 2002 17:34:38 -0400

-- posted by Ranikabani

Very Fishy Soup

Thu, 19 Sep 2002 22:38:39 -0400

Mix and match the seafood to your own liking, with clams, mussels and/or squid. You can substitute the turmeric for 10-12 saffron strands. -- posted by Pets'R'us

Fish and Portuguese Shrimp

Tue, 18 Mar 2003 20:01:41 -0500

A spicy, hearty seafood dish. -- posted by ratherbeswimmin'

Special Garlic Shrimp

Mon, 24 Mar 2003 20:11:32 -0500

This looks and tastes the the Garlic Shrimp that you would order from a Portuguese/Spanish restaurant. -- posted by Annmarie Maynard

Tilapia a la Portuguesa

Mon, 31 Mar 2003 20:08:48 -0500

This is very easy to make and is simply delicious. The wine is an optional ingredient, but I think it really gives the fish great flavor. -- posted by canarygirl

Halibut - Mediterranean Style

Thu, 15 May 2003 20:09:31 -0400

Dried Italian seasonings are readily available, from most supermarkets, already premixed. This high protein recipe is wonderful with fresh arugula or spinach salad and rice or sauteed new potatoes. For more servings, increase the recipe, accordingly. This recipe goes well with other white fish, such as haddock, cod, scrod, catfish, etc. A bottle of Chianti to aid digestion would not go amiss. -- posted by TOOLBELT DIVA

Steamed Clams, Portuguese Style

Sat, 17 May 2003 20:00:51 -0400

With a large Portuguese population in RI, this is typical of how steamed clams are served ('steamers'). This is a combo of several recipes. It's great w/some crusty bread to sop us the broth. Prep time includes 4 hrs cold water bath in fridge. -- posted by Jane*in*RI

Cod fish Casserole (portuguese style)

Wed, 16 Jul 2003 20:03:04 -0400

This recipe comes from the Azores. I love it with a big piece of corn bread and a glass of wine. -- posted by Kambridge

Squid (Portuguese Lulash) Appetizer

Mon, 15 Dec 2003 20:00:41 -0500

This is a wonderful Portuguese recipe that makes a terrific appetizer. -- posted by Alan Leonetti

Antipasti Di Tonno E Fagioli

Sat, 31 Jan 2004 20:00:20 -0500

A nice quick summer lunch, or can be served as an elegant appetizer salad. If you can find tuna in olive oil, it's well worth it in this recipe, but when draining the tuna, save the olive oil for the dressing. Cook time is actually chill time. -- posted by "Pink Eyed" Jim Cortina

Uncle Bill's Special Crab

Tue, 11 May 2004 20:00:05 -0400

This recipe originally was given to me by a Portugese family. I modified the recipe to give it a much better tasting marinade and it has been enjoyed by all including the original Portugese. -- posted by William (Uncle Bill) Anatooskin

Camarao Mozambique (portuguese-style Shrimp)

Tue, 29 Jun 2004 20:00:39 -0400

This is a delicious and quick shrimp saute using typical Portuguese ingredients like red wine and plenty of garlic and parsley. The saffron makes it a little different, and a touch of crushed red peppers at the end of cooking make it wonderful! I used Argentine pink shrimp from Trader Joe's, and they were awesome! -- posted by EdsGirlAngie

Dad's Shrimp Sauce

Tue, 13 Jul 2004 20:00:27 -0400

A great shrimp recipe that my father came up with, I have made a lot and turns out great every time, I also have used raw shrimp and I just increase the cooking time, have it alone or with rice. -- posted by Anna P.

Clams With Chorizos

Tue, 20 Jul 2004 19:59:55 -0400

My Husband and I have this in one of our favorite Portuguese restaurant. Make sure you have some Portuguese bread to dip into the yummy, salty, garlicy juices. -- posted by ~Rita~

Portuguese Steamed Clams

Mon, 31 Jan 2005 20:02:33 -0500

Don't forget the Portuguese buns to dip in the jucies. -- posted by portuguese_princess

Arroz Na Gallinha

Tue, 12 Apr 2005 09:52:58 -0400

I made this recipe myself, specifically for the contest. I tried it out at home, and it was delicious! The spices were good, and it was very filling. The rest of my family loved it, too! -- posted by banad

Bacalhau (Salt Cod) With Chickpeas

Sun, 01 May 2005 19:02:42 -0400

A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days), assembling this dish is simple and quick. If you don't have piri-piri (Portuguese-style chili oil), substitute a quarter teaspoon (or more if you like) of dried hot red pepper flakes. This makes a very hearty luncheon or brunch dish and is great with a glass of red wine. -- posted by Chef Kate

Salmon With Mediterranean Salsa

Wed, 11 May 2005 13:12:27 -0400

This was last nights dinner,. Easy fast and yummy. -- posted by Dancer^

Clam Soup Portuguese

Tue, 30 Aug 2005 16:00:15 -0400

Got this from one of my old cookbooks--Woman's Day. -- posted by NoraMarie

Portuguese Shrimp and Scallops

Wed, 29 Mar 2006 20:09:52 -0500

An easy meal for family or company. I usually serve over rice. -- posted by Vicki in AZ

Lori's Cataplana

Thu, 06 Apr 2006 19:02:08 -0400

Great Clam Stew! I believe it has a Portuguese origin?!?!? -- posted by Lori 13

Portuguese Fish Stew

Wed, 26 Apr 2006 14:45:30 -0400

From Ellie Deaner's Book, "So Easy, So Delicious" -- posted by Recipe Junkie

Seafood Cataplana

Mon, 03 Jul 2006 19:42:23 -0400

A portugese specialty. -- posted by Sage

Moroccan Pesto Rockfish With Clam and Chorizo Sauce

Tue, 03 Oct 2006 22:12:48 -0400

This recipe is by Tamara Murphy of Seattle's Brasa Restaurant, via John Shields. Ms. Murphy says to be authentic, you should prepare the pesto in the Moroccan way, by pounding the ingredients in a mortar with a pestle. Food processor instructions are included for the modern cooks. Red snapper is also great in this recipe. -- posted by Chef Kate

Tuna Madeira Style (Bifes De Atum a Madeirense)

Wed, 04 Oct 2006 08:25:31 -0400

From Jean Anderson, a lovely way to make tuna--though not the fashionable 'seared-on-the-outside/raw-on-the-inside' style of tuna. This requires you to plan ahead, as the fish should marinate 24 hours before you cook it. You can do the grilling over charcoal, on a gas grill or using a stovetop or George Foreman type grill. -- posted by Chef Kate

Mediterranean Mussels

Tue, 24 Oct 2006 22:09:30 -0400

If you like your mussels you'll love these! -- posted by Ozzy

Portuguese Fish Stew

Mon, 08 Jan 2007 14:05:24 -0500

A Tyler Florence recipe. Absolutely delicious and easy; I use ground chorizo and frozen, bagged mixed seafood (crab, shrimp, scallops) from Trader Joe's. -- posted by Raquel Grinnell

Portuguese-Style Baked Fish

Wed, 07 Mar 2007 13:15:03 -0500

My mom makes this and its also very common in the Portuguese restaurants of SE New England. This is fantastic with spaghetti and even better with roasted potatoes. -- posted by Transylmania

Rhode Island Stuffies

Mon, 23 Apr 2007 21:56:57 -0400

My Dad makes these and I love them! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com. -- posted by "Food:The Way To Anyone's Heart"

Portuguese Steamed Clams

Fri, 27 Apr 2007 22:58:55 -0400

Being of Portuguese decent and from Rhode Island, this recipe combines both of my favorites! Make sure to serve warm, crusty bread with this to soak up all the delicious broth! -- posted by "Food:The Way To Anyone's Heart"

Fillet of Pork With Mussels (Lomo De Porco Com Amêijoas)

Sun, 29 Apr 2007 21:47:14 -0400

Adapted from Dine around the World Cookbook, this recipe features in the Portuguese section and looks interesting. Posted for the ZWT REGION: Portugal. -- posted by kiwidutch

Portuguese Paella

Thu, 03 May 2007 20:56:45 -0400

I love the blend of flavors in this dish. This is a hearty one dish meal. The secret spice is the Saffron. Saffron is expensive, but you must add it or the taste of authentic Paella is lost. -- posted by "Food:The Way To Anyone's Heart"

Bacalhau

Thu, 10 May 2007 15:21:58 -0400

My grandfather would make this and I liked it. It is salted cod Portuguese style. -- posted by "Food:The Way To Anyone's Heart"

Mme. Ricard's Titillating French Anchoïade

Thu, 10 May 2007 22:03:21 -0400

This has been posted in response to a personal request; it is taken from Alan Davidson's excellent book about Mediterranean Seafood, and is a local recipe from Aix-en-Provence, made by Mme Ricard! The serving suggestion for this Anchoïade, is rather romantic and very French - it should be served it says, surrounded by a profusion of local black olives, "en couronne d'un velours sombre et chatoyant"..... in a crown of titillating dark velvet! How wonderful, how very French! A superb recipe which is wonderful served on bread rolls, as suggested here! -- posted by French Tart

Bacalhau a Gomes De Sa (Portuguese Salted Cod Casserole)

Fri, 18 May 2007 23:24:46 -0400

This is adapted from an Emeril recipe to fit what my memory is from my mom's kitchen. This dish is extremely popular in Oporto which is where my mother's family is from and served traditionally on Good Friday. -- posted by greysangel

Sizzling Spanish Garlic Prawns - Tapas Style

Tue, 22 May 2007 17:47:00 -0400

Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best! -- posted by French Tart

Portuguese-Style Sardines on Toast

Mon, 28 May 2007 21:33:50 -0400

A flavoursome snack with sardines from the store cupboard, toasted cumin and tangy lemon juice. -- posted by English_Rose

Portuguese Baked Fish

Tue, 05 Jun 2007 16:34:15 -0400

You can use any mild, white fish fillets for this. -- posted by *Parsley*

Grilled Shrimp and Chorizo Skewers

Sat, 09 Jun 2007 21:27:00 -0400

This is a Rachael Ray 30 Minute Meals recipe that has been a staple of mine for a year or so. Includes a recipe for piquillo gazpacho to serve on the side. (Note: I have always used soft chorizo in place of the cured and "grilled" it on a stovetop grill pan and it turns out fine, though be sure to really compact it so they don't fall off) -- posted by EmilyStrikesAgain

Moules Portuguese

Sat, 09 Jun 2007 23:30:10 -0400

A lip-smacking dish of mussels with a gutsy tomato, paprika and chorizo sauce. -- posted by English_Rose

Cod Portuguese

Mon, 02 Jul 2007 22:54:49 -0400

The Portuguese are great fish eaters, situated as they are right on the rich Atlantic sea board. One of their favourite fish is cod, but you can use any other white fish in this recipe. -- posted by CulinaryQueen

Caldeirada (Portuguese Fish Stew)

Mon, 10 Sep 2007 08:30:21 -0400

A very typical dish in Portugal -- posted by coolinaria

Shrimp in Green Sauce (Portugal)

Sun, 11 Nov 2007 13:26:47 -0500

This recipe is Fabulous. If you like garlic and spicy, this recipe is for you. "The Best Recipes in the World" by Mark Bittman is a great cookbook; he loves to keep it simple, so do I. This cookbook will be used a lot! He says although this recipe is a perfect weeknight dish (it certainly is), this also make a great appetizer at a dinner party (your guests will love you). The smell in your house makes you want to take a bite out of the air... -- posted by Pi-E

Linguado Com Salsa Verde/ Portuguese Fish in Parsley Sauce

Thu, 13 Dec 2007 13:51:59 -0500

I am working though posting some recipes from my Portuguese cookbooks, this one is adapted from Portuguese cooking by Hilaire Walden. I like this recipe because it's great for the weight conscious, no butter, egg or milk in the sauce, it uses potato to thicken the sauce. I plan on making this recipe but if you make it before I do, I would appreciate the feedback. You could use a leftover boiled or mashed potato, instead of cooking just one especially for this if you wanted to. -- posted by kiwidutch

Sardinhas Assadas / Portuguese Grilled Sardines

Thu, 13 Dec 2007 13:52:09 -0500

I am working though posting some recipes from my Portuguese cookbooks, this one is adapted from Portuguese cooking by Hilaire Walden. I plan on making this recipe but if you make it before I do, I would appreciate the feedback. -- posted by kiwidutch

Sardinhas a Setubal / Portuguese Baked Sardines

Thu, 13 Dec 2007 15:45:43 -0500

I am working though posting some recipes from my Portuguese cookbooks, this is adapted from Portuguese cooking by Hilaire Walden. I plan on making this recipe but if you make it before I do, I would appreciate the feedback. -- posted by kiwidutch

New England Portuguese Clam Boil

Fri, 18 Jan 2008 11:38:16 -0500

This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like. Ingredient amounts are estimations since we really just threw whatever we had into a large pot. Make sure the clams and mussels are fresh and discard any that don't look so great. -- posted by C. Taylor

Lobster Barraca

Tue, 19 Feb 2008 03:20:38 -0500

Signature dish of the Restaurant A Barraca Muchaxo in the small community of Praia do Guincho, Cascais, Portugal as noted in a clipping from my grandmothers recipe box. -- posted by Celticevergreen

Tuna in Tomato Sauce

Mon, 20 Oct 2008 20:23:01 -0400

Gourmet. April 2004. -- posted by dicentra

Assaduras De Peixe (Portuguese Fish Kabobs)

Mon, 05 Jan 2009 23:55:45 -0500

Found this one in an old paperback cookbook from my Gram's collection (Seafoods 'n Seaports ... a cook's tour of Massachusetts). Haven't tried it yet, but it looks like it would be good. Prep time includes marinating time overnight. You will need some Portuguese rolls or New England style hotdog buns for serving, too. -- posted by Muffin Goddess

Portuguese Chickpea and Cod Salad

Thu, 29 Jan 2009 16:48:52 -0500

A Portuguese lovely, refreshing and very easy salad to put together. I got it from one of my Portuguese cookbooks. Enjoy -- posted by daisygrl64

Squid With Caramelized Onions

Thu, 19 Mar 2009 16:11:32 -0400

Aveiro Mussels or Clams

Mon, 04 May 2009 20:10:25 -0400

Shellfish and olive oil are major components in Portuguese cooking and are reflected in this dish. Because of the variations there can be in the timing of cooking rice the time given is approximate. -- posted by momaphet

Baked Cod Portuguese

Tue, 05 May 2009 01:21:58 -0400

This is super simple and makes for a quick and easy supper, it can be made with any firm white fish. -- posted by momaphet

Caldeirada Fish Stew

Tue, 05 May 2009 01:38:15 -0400

This spicy fish chowder usually is concocted aboard fishing boats from the days catch in Portugal. Many times the ingredients vary according to what the day's catch was. This chowder is traditionally served over bread triangles. Posted for ZWT5! -- posted by breezermom

Mozambique Prawns

Tue, 05 May 2009 16:50:54 -0400

Mozambique Prawns (traditional dish from Mozambique, one of Portugal's former colonies) by chef Manuel Azevedo of LaSalette Restaurant, Sonoma, CA. Posted for Zaar World Tour 5.....can not wait to try this one....looks scrumptous!!! -- posted by FolkDiva

Easy Shrimp Mozambique

Tue, 05 May 2009 16:53:44 -0400

Spicy shrimp (aka prawns) flavored with rum and garlic. I found this at portugese website and am posting for ZWT5. -- posted by BakinBaby

Portuguese-Style Trout

Wed, 06 May 2009 00:41:22 -0400

A delicious way to fix trout or any firm white fish. Adapted from Emeril Lagasse's New New Orleans Cooking! Enjoy! -- posted by Sharon123

Bacalhau - Portuguese Codfish Cakes

Wed, 06 May 2009 00:49:00 -0400

The Portuguese, like the Spanish and the Basques, have always had salted cod to fall back on in hard times. The fish was very popular with these groups for two reasons....first it tasted like the old country and second....they could afford little else. The soaking time for the cod (18-24 hours) is not included in the prep time. -- posted by luvcook'n

Fried Portuguese Style Bay Scallops

Wed, 06 May 2009 01:03:12 -0400

This is a simple, straight-forward way to prepare fresh bay scallops without distracting from their natural sweetness. The larger sea scallops would work just as well here. -- posted by Ice Cool Kitty

Portuguese Filet of Sole

Wed, 06 May 2009 11:24:45 -0400

You may or may not know, a lot of fish is eaten in Portugal. Here is a simple recipe prepared under the broiler. -- posted by Ice Cool Kitty

Grilled Shrimp Piri Piri

Wed, 06 May 2009 12:01:56 -0400

This recipe is from portuguesecooking.com -- posted by Lavender Lynn

Roast Veal in Tuna Sauce - from the Madeira Islands, Portugal

Fri, 08 May 2009 02:26:40 -0400

I'm posting this recipe for ZWT 5, it comes from "Dine Around The World", a lovely cookbook a friend gave me many years ago. It states "This typical summer dish comes from the exquisite cuisine of Madeira." Madeira is a Portuguese archipelago in the mid Atlantic Ocean . It is a popular year-round resort, noted for its Madeira wine, flowers, and embroidery artisans. Please note that this dish requires overnight chilling in the fridge after assembly. -- posted by Karen Elizabeth

Spring Mackerel With Sour Grapes and Saffron Salsa

Fri, 08 May 2009 11:10:09 -0400

This recipe comes from the Portuguese islands of Madeira and the Azores (Chicharros de Agraco com Molho de Acafrao). Fresh sardines and mackerel are favorites in the Portuguese cuisine and while fresh sardines are hard to find, mackerel are more readily available. Usually made in midsummer, the grapes used are sour because they are in the middle of their growing season and are thus immature -- you can substitute mature grapes, unless you have a vineyard nearby! The ingredients all speak of Portugal: fish, olive oil, saffron, garlic, onion, grapes. Traditionally, this is made in a casuela, an unglazed earthenware dish which will fry without burning ... you can substitute any heavy seasoned cast iron or non-stick pan. An unseasoned pan will ruin the wonderful cornmeal coating and skin of the fish ... We had this recipe at a restaurant in the Douro Valley, but this version is from Elisabeth Luard's "The Food of Spain and Portugal". Submitted for Zaar World Tour 5 (2009). -- posted by Gandalf The White

Portuguese Arroz Con Mariscos-Seafood and Rice

Fri, 08 May 2009 11:40:50 -0400

A delicious Portuguese one dish meal. This is a very popular dish in Portugal. Note: buying a bag of frozen seafood will work with this. -- posted by daisygrl64

Algarve Oven-Baked Codfish With Cauliflower (Pescada Assada)

Fri, 08 May 2009 12:09:52 -0400

Found in a recipe book from the Algarve region of Portugal. -- posted by magpie diner

Mahi-Mahi in Tomato Olive Sauce

Fri, 08 May 2009 12:20:45 -0400

The Sicilian-style tomato sauce has tons of Mediterranean flavor, thanks to the orange peel, olives, and oregano. -- posted by Samantha in Ut

Scallop Soup

Sat, 09 May 2009 00:47:25 -0400

This is based on a recipe from Bon Appetits May 1984 issue, from a menu titled: Hearty Dinner from Portugal in the Cooking for Two Elegant and Easy section. Be sure to get that broth boiling before you ladle it over those thinly sliced raw scallops! :) I havent yet tried this. -- posted by mersaydees

Portuguese Cod Casserole

Sat, 09 May 2009 12:18:48 -0400

Wonderful cod dish from Portugal. From Canadian Food Network.Traditionally made in a terra cotta dish that has been soaked in water. You can use an oven proof covered baking dish instead -- posted by Deantini

Xarém

Sat, 09 May 2009 12:20:41 -0400

The Algarve region of southern Portugal was the last part of the country to be under moorish occupation. Their cuisine (and language) shows the influence of their location on the coast, as well as of their northern african conquerors. -- posted by realbirdlady

Avocados With Tuna (Abacate Com Atum) - Portuguese Guinea-Bissau

Sat, 23 May 2009 17:45:27 -0400

This is from "Cuisines of Portuguese Encounters", in which the author gives the recipes for things she has sampled in Portugal and its former colonies. I haven't made it yet. -- posted by Debbie R.

Spring Mackerel With Sour Grapes and Saffron Salsa

Fri, 26 Jun 2009 12:26:02 -0400

Provincetown Mussels

Wed, 19 Aug 2009 01:20:24 -0400

I was recently inspired on a trip to Cape Cod to incorporate the flavors of Portuguese Kale Soup into a steamed mussel dish. Kale soup was made a staple in P-town by Portuguese settlers. This recipe is simple and flavorful, and you'll want lots of crusty bread to soak up the sauce! Linguica is a mild Portuguese sausage that may be hard to find. Spanish chourico (which is different from Mexican chorizo) is a spicier substitute, but that can also be hard to find. Smoked sausage would be an easy alternative, but for the true Portuguese flavor, you need linguica - you can order it from www.gasparssausage.com. -- posted by Spice Boy