Portuguese Food

by David Lessard

            While a small country, Portugal has diverse food in each of its regions.  Each region has its own traditional food.  Because most of Portugal is on the eastern coast of the Atlantic Ocean, Portugal has many fish dishes.  A favorite fish is cod.  In fact, the Portuguese have more than 350 different ways to prepare cod.  In Portuguese, cod is called bacalhau.  Portugal is very famous for its wine, especially the widely exported Port Wine.  Vinho Verde is also exported.  The Portuguese version of filet mignon is served with ham and green olves in garlic and wine sauce. 

            Appetizers, soups, meat, seafood, and poultry dishes are major parts of the Portuguese diet, while vegetables and pasta are few and far between.  Rice is often eaten, especially in paella, a seafood dish made with saffron.  Portuguese food tends to be savory or salty instead of spicy. 

Portuguese Clam Stew with Garlic Croutons

       Yield: 4 servings
 
       2 c  New potatoes, quartered
            ;cooked
       1 tb Olive oil
       1 lb Chorizo sausage; about 4
            -links, each cut into 3-4
            -slices
     2/3 c  Onion; chopped
     1/4 c  Cilantro; chopped
       2 tb Garlic; minced
       2 tb Shallots; minced
       2 c  Potatoes; medium dice
       2 ts Salt
     1/2 ts Crushed red peppers
       1 ts Black pepper
       4 c  Shrimp stock
      48    Littleneck clams; scrubbed
       1 c  Italian plum tomatoes; peel
            -seed and chop
     1/2 c  Green onions; chopped
       2 ts Essence
     3/4 c  Roasted garlic aioli
      12 sl Crusty bread (about 2-3" in
            -diameter)
       2 tb Parsley; chopped
 
   Preheat oven to 375 degrees F.  In a sauté pan, heat
   the olive oil.  When the pan is smoking hot, add the
   chorizo.  Brown the sausage for 2-3 minutes.  Add the
   onions, cilantro, garlic, shallots, potatoes, salt,
   crushed red pepper, black pepper, and shrimp sauce.
   Bring to a boil.  Add clams, tomatoes, green onions
   and Essence.  Cover the sauté pan and cook over high
   heat until all the clams are open, about 5 minutes.
   Remove from heat.
   For the croutons:  Spread the 1 tablespoon of aioli
   over each slice of bread.  Bake for 2-3 minutes or
   until golden brown.  Place stew in a shallow bowl and
   serve with croutons.  Garnish with chopped parsley.

BACALHAU (PORTUGESE SALT COD)
 

 Serving Size  : 4    Preparation Time :0:00
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2                To 2 lbs soaked dried cod *
    2       lg           Onions, sliced
    6       tb           Butter
    1       cl           Garlic, minced
    3       lg           Potatoes
    2       tb           Bread crumbs
   10                    Pitted green olives
   10                    Black olives
    4                    Hard-cooked eggs
      1/2   c            Chopped fresh parsley
                         Wine vinegar
                         Olive oil
                         Fresh ground black pepper
 
   * NOTE: To prepare dried cod, soak in cold water for
   about 24 hours, or until it is completely moistened.
   Change the water two or three times. Drain thoroughly.
  
   Put the cod into a saucepan and add enough cold water
   to cover. Bring to a boil, reduce the heat, and simmer
   for 15 minutes, or until the fish is tender. Drain;
   remove skin and bones. Flake the meat with a fork into
   large pieces. Saute the onions in 3 tablespoons of
   butter until they are tender and golden in color. Add
   the garlic. Boil the unpeeled potatoes in salted
   water. When they are tender (about 20 minutes), remove
   from the heat, put under cold running water, and
   remove the skins. Drain and slice into 1/4-inch
   pieces. Preheat the oven to 350 deg.F. Grease a 1
   1/2-quart casserole with the remaining 3 tablespoons
   of butter. Arrange a layer of half the potatoes, then
   half the cod, then half the onions. Sprinkle with a
   little pepper and repeat the layering. Sprinkle the
   bread crumbs over the top layer. Bake for 15 minutes,
   or until heated through and lightly browned. Before
   serving, garnish the top with olives and eggs;
   sprinkle with parsley. Serve with the wine vinegar and
   oil in cruets and black pepper in a small dish.