Caldeirada de Peixe
This traditional, fisherman-style stew often includes different types of fish and shellfish, and when properly prepared, delights any fish lover. This form of cooking is also used to prepare the most varied soups, which use ingredients such as razor clams and prawns.
Carapaus Alimados
This is a versatile and simple way to prepare the horse mackerel without depriving it of flavor. After cleaning and cutting the fish’s head, it is left in salt for one night. It is then boiled in water, and after cooking, the skin is removed. It is served with potatoes, sweet potatoes or tomatoes, depending on the season.
Chocos
Cuttlefish, or in its smaller version, the “little cuttlefish” (choquinhos), provides a very interesting dish when fried in its own ink, with garlic, or even as an ingredient for a salad.
Estupeta
Estupeta is a local specialty of particular interest, consisting of raw tuna, finely sliced and served with salad. The best selection of tuna dishes can be found in the Vila Real de Santo António and Monte Gordo restaurants, especially in August, when the annual “Tuna Route” (Rota do Atum), a gastronomic festival, celebrates the most appreciated fish in the region.
Sardinha Assada
This small fish has become something of a symbol of Algarve cuisine. You can find them most of the year, although it is generally believed that in summer they are at their best, fresh from the fire, with bread and salad. Many restaurants offer sardines but it is the city of Portimão that has benefited most from the demand of tourists. In the old harbor area, next to the old bridge, there are many restaurants specializing in roasted sardines. And it is also in Portimão that we can watch the Sardine Festival, held every year in August.
Dourada Grelhada
Like bacalhau and sardines, dourada, or sea bream in English, is another finfish treat commonly served at many restaurants. Unless otherwise specified, expect a whole fish grilled with little else but sea salt for flavoring and served with potatoes or rice and salad. For those who are unfamiliar with it, dourada is a white fish with a mild flavor and is an excellent choice for first-timers looking to take a bite of something new.
Bacalhau
Cod-based dishes are a Portuguese staple, and it is often suggested that there are more than one thousand recipes in which dried and salted cod is the star ingredient. This includes simple, everyday dishes, as well as more elaborate versions that are usually served on special occasions, including Christmas Eve and Good Friday.
Interestingly, cod is traditionally not caught off the Portuguese coast, but it became a prominent ingredient in the traditional cuisine during the exploration era because it could be stored for longer periods. Salted cod is primarily soaked in water, and later it can be used in a variety of ways, which include grilling, cooking, frying, or braising.
Here are some of the best ways to try it:
Bolinhos de Bacalhau
Bolinhas de Bacalhau or “little balls of codfish” are made with shredded cod, potatoes, onion, and parsley and fried to a golden perfection.
Bacalhau com Todos
Bacalhau com todos is a festive Portuguese dish that is traditionally prepared every Christmas Eve and served for dinner. Literally translated to cod with everything, the dish is made with boiled cod, hard-boiled egg slices, and vegetables such as carrots, cabbage, and potatoes.
The dish is typically dressed with a generous drizzle of olive oil and white vinegar, while it is often flavored with garlic and garnished with freshly chopped parsley.
Bacalhau à Brás
Bacalhau à bras is a simple Portuguese dish consisting of cooked and shredded salt cod, fried potato strips, onions, eggs, and olives. A delicious combination of flavors and textures results in an incredibly satisfying dish that is popular throughout the country.
It is usually garnished with parsley and served hot, while the potatoes are still crispy. Believed to have originated in the Lisbon quarter Bairro Alto, today bacalhau à bras is one of the most famous Portuguese salt cod dishes.
Bacalhau com Natas
Bacalhau com natas is one of the most famous Portuguese dishes made with salted cod. The dish is a combination of soaked or boiled cod topped with diced fried potatoes, generously doused with cream and baked until golden brown in color. Since it is extremely popular, it appears in numerous versions.
The dish often incorporates onions, béchamel sauce instead of cream, cheese, white wine, and a variety of spices. A staple restaurant dish, bacalhau com natas is also an indispensable part of Portuguese Christmas tradition.