A Fine Catch of Fish
When it comes to preparing a fine catch of fish and other seafood in the Portuguese way, it is a flavorful. It is a change from the everyday baked, stuffed and fried fish found in most American recipe boxes. My taste buds stand up and take notice at the slightest thought of the Portuguese dishes I was raised on. The flavor of the fish is complemented, not covered up. Fish prepared in the United States by Portuguese immigrants are in much the same manner as they are in Portugal. The delicate flavor of fish is enhanced and brought forward by typical spices of a Portuguese cook.
Some types of fish that the Portuguese are accustomed to using are not readily available. Substitutions are made with fish common to American fish markets. For example, a Caldeirada or fish stew in Portugal may contain Conger eel, mullet, skate and sea bass. Here in the United States, Pollock, hake, red snapper, fresh cod, and halibut are the great choices. But for Bacalhau (salt cod) dishes, there isn’t any acceptable substitute.
Seafood, especially salt cod and sardines, are as fundamental to the Portuguese diet as the tomato is to Italian fare. There are hundreds of recipes for salt cod. This versatile salt-cured fish, once reconstituted, can be grilled, baked or fried. And now this fish is available simply brined, reconstituted for you. This removes the need for reconstituting and soaking and rinsing to remove excess sodium. One of the long-standing favorites is the casserole, called Bacalhau a Gomes de Sa. Poached reconstituted salted cod is flaked and combined in layers with slices of boiled potatoes and sautéed onions and baked. Black olives and slices of hard boiled eggs are arranged over the top before serving.
Other Portuguese favorites include Ameijoas na Cataplana. The ingredients of wine, garlic, sausage, prosciutto- style ham and fresh cilantro steam in a pot traditionally made in a copper cataplana pan but can be made in a deep pot with a tight-fitting lid.
Then, there are lobsters that seem to beckon herb and spice infused, boiling water. The flavorful result leaves little need for melted butter.
Light fillets of sole and flounder are likely to be quickly pan-fried. They are then infused or drizzled with a tangy aromatic vinegar sauce. These are often eaten hot or at room temperature.
Finally, a fine catch of fish can mean the simplicity of sardines, not the canned ones, cooked over a charcoal grill. It is always a star whenever it is served. Sardines can be baked, broiled, grilled, filleted, then pan fried. They are a good source of calcium and omega 3. Served with a side of roasted peppers, boiled potatoes onion and olives, they are quite a treat. Did I mention healthy for you?
I have mentioned only a few tasty seafood dishes of my Portuguese heritage. All these can be served wit a simple green salad, sautéed greens, olives, crusty peasant bread. Of course, a chilled bottle of crisp Vinho Verde, the Portuguese green wine pairs nicely.
*Note: Cataplana pans can sometimes be found in specialty kitchen stores and online.
