Portuguese Fish Recipes

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PORTUGUESE-STYLE BAKED FISH



Portuguese-Style Baked Fish image

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.

Provided by Transylmania

Categories     Portuguese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs fish fillets (cod, haddock or other white fish.)
2 tablespoons olive oil
1 onion, chopped
1 leek, cleaned and sliced (white part only)
4 garlic cloves, minced
1 1/2 cups canned plum tomatoes (about 1 medium sized can)
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt and pepper
1 green pepper, sliced
1 lemon, sliced
1 bunch fresh parsley, minced

Steps:

  • In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
  • Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
  • Preheat the oven to 350.
  • In a baking pan pour about 1/3 of the sauce.
  • Put the fish fillets on top of the sauce. Top with the sliced green pepper.
  • Pour the wine over this and then top with lemon slices.
  • Pour the rest of the tomato sauce over all and then top with minced parsley.
  • Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!

Nutrition Facts : Calories 426.7, Fat 9.4, SaturatedFat 1.4, Cholesterol 124.7, Sodium 476.3, Carbohydrate 20.1, Fiber 4, Sugar 8.3, Protein 55

PORTUGUESE FISH STEW



Portuguese Fish Stew image

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup extra-virgin olive oil, plus more for serving
2 medium onions, chopped
4 garlic cloves, finely chopped
1 pound linguica or chorizo sausage, sliced in chunks
5 sprigs fresh thyme sprigs
1 handful fresh oregano, hand torn
2 bay leaves
2 pounds Yukon gold potatoes, sliced
3 quarts chicken broth
1 pound kale, chopped
Sea salt and freshly ground black pepper
2 dozen Littleneck clams, scrubbed
1/2 pound perch, cod, or bass fillets, skin and pin bones removed
1/4 cup coarsely chopped flat-leaf parsley
1 Recipe Rustic Crusty bread, for serving, recipe follows
4 garlic cloves, coarsely chopped
4 fresh oregano sprigs, leaves stripped off the stem
4 fresh thyme sprigs, leaves stripped off the stem
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large loaf country or Portuguese bread

Steps:

  • Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
  • Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
  • Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.

PORTUGUESE FISH SUPPER



Portuguese Fish Supper image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1/3 pound Spanish style chorizo, casing removed and diced or crumbled
1 medium onion, chopped
2 large cloves garlic, chopped
1 small bundle black or dinosaur kale, thinly sliced
A few grates nutmeg
Salt and freshly ground black pepper
1 cup chicken stock
1 (8-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes or fire roasted diced tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
A couple sprigs fresh thyme, leaves chopped
4 (6 to 8-ounce) thick pieces cod or haddock fillets
Seafood seasoning or sweet paprika (recommended: Old Bay)
Chopped flat-leaf parsley, for garnish
Crusty bread or rolls or Portuguese rolls, for mopping

Steps:

  • Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the chorizo and render for a couple of minutes, then add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes. Add the kale and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste. Stir in the stock, tomato sauce, diced tomatoes, garbanzo beans and thyme. Bring to a simmer and cook over low heat for 10 minutes. Cool and store for a make-ahead meal.
  • Reheat sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until sauce is hot and bubbly, about 10 to 15 minutes. Season the fish with seafood seasoning or paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes. Ladle into shallow bowls garnished with parsley. Serve with crusty bread for mopping.

Nutrition Facts : Calories 598 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 129 milligrams, Sodium 1649 milligrams, Carbohydrate 43 grams, Fiber 8 grams, Protein 59 grams, Sugar 8 grams

PORTUGUESE COD FISH CASSEROLE



Portuguese Cod Fish Casserole image

An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.

Provided by John J. Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT1h5m

Yield 6

Number Of Ingredients 9

2 pounds salted cod fish
5 large potatoes, peeled and sliced
3 large onions, sliced
¾ cup olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 ½ teaspoons crushed red pepper flakes
1 teaspoon paprika
3 tablespoons tomato sauce

Steps:

  • Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
  • Bake in preheated oven for 45 minutes, or until potatoes are tender.

Nutrition Facts : Calories 952.5 calories, Carbohydrate 63.8 g, Cholesterol 230 mg, Fat 31.1 g, Fiber 6.8 g, Protein 101 g, SaturatedFat 4.6 g, Sodium 10692.9 mg, Sugar 6 g

PORTUGUESE COD FISH CAKES



Portuguese Cod Fish Cakes image

Make and share this Portuguese Cod Fish Cakes recipe from Food.com.

Provided by Chef Gorete

Categories     Portuguese

Time 45m

Yield 21 Fish cakes, 6 serving(s)

Number Of Ingredients 9

3 cups salt cod fish, cooked & shredded
3 medium potatoes, cooked and mashed
10 parsley sprigs, finely chopped
1 bunch green onion, finely chopped
5 teaspoons red pimento paste (to taste)
4 -6 large eggs, room temperature
oil, for frying
2 garlic cloves (for potatoes)
1 teaspoon red pepper flakes (for potatoes)

Steps:

  • Rinse the salt off of the cod fish. Cover cod with cold water and soak for 24 hours, changing water two or three times. Drain off water. In a saucepan, cover cod with cold water; bring just to a boil. Reduce heat and simmer for 10 to 15 minutes or until tender. Drain, and when cool enough to handle, remove any skin and bones, then shred.
  • In a saucepan, boil the peeled potatoes in salted water with 2 garlic cloves and hot pepper flakes just until tender. Drain and mash.
  • In a large bowl, combine all of the ingredients until well mixed using a hand mixer on low. Start with using 4 eggs, but if the mixture is too dry, add another egg, one at a time (see picture).
  • Heat frying pan and add a bit of oil. Form a small patty and cook on medium heat. When bottom has colour, flip and finish cooking.
  • Taste the cake, and adjust the salt and pepper if needed. If the patty doesn't hold together, you may need to add an additional egg.
  • Continue making the cakes, stirring the mixture often, adding oil as needed. Drain the cakes on paper towels.
  • Cakes can be served hot or at room temperature.
  • Note: The pimento paste is available in the international section of a store.

Nutrition Facts : Calories 139.1, Fat 3.4, SaturatedFat 1.1, Cholesterol 124, Sodium 58.1, Carbohydrate 20.9, Fiber 3, Sugar 1.5, Protein 6.8

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