FISH AND SHRIMP SOUP

Ingredients:

•      1,200 Kg Frozen or fresh hake (7 to 8 hake slices)
•     10 Medium Shrimps
•     3 Large onions
•     5 Medium ripe tomatoes
•     3 Carrots
•     8 Potatoes
•     1 Small pepper
•     7 cloves of garlic
•     3 to 4 Tablespoons of olive oil
•     Coriander leaves to taste
•     1 Chilli pepper
•     Salt and pepper to taste
•     1 Bay Leaf
•     3 to 4 litres of water (If you use cooked fish water or a fish broth the soup will be tastier).

 Preparation:

Place the hake slices to cook for 15 minutes in a saucepan with salt, water and 2 cloves of garlic. In another pot, add the potatoes and carrots, seasoning with salt and letting it cook for 15 minutes.

Add in a mincer the onion and remaining garlics, mincing everything well. Add the ripe tomatoes to this mixture and grind again.

In a soup pan, place the olive oil, the crushed mixture, salt and pepper to taste and stir, allowing to braise a few minutes.

Remove the seeds of the pepper and cut it into thin strips. Then chop the coriander. Add the peppers to the braised mixture, adding the water and the fish stock and leaving the heat at medium temperature for a few minutes to cook the pepper. Turn off the stove.

Suggestion: You can add prawns to this soup to turn it more tasty, letting it cook for 2 to 3 minutes. Turn off the stove.

Remove most of the water from the potatoes and carrots and cut into cubes or mash them with a blender until mashed (Children will love the soup this way).
Put the puree in the soup, season with salt and add the coriander.

Cut the fish into cubes and place in the soup at serving time.

When the soup in the pan is warm or cold, you can add the remaining cubbed fish. This way, the fish will not be undone, keeping its shape. 


Enjoy your food!!!

CREAMY COD GRATIN

Creamy Cod Gratin is a very much appreciated typical Portuguese dish and so easy to execute.
Great for reusing cooked codfish and turning it into a tasty dish that never fails to please!
 

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CREAMY COD GRATIN (Video)

Now to the recipe:

Ingredients:

• 3 or 4 Cooked Cod Fish slices
• 1 kg Potatoes
• 1 Large onion 
• 4 Cloves of garlic
• 500ml Milk
• 2 Tablespoons Cornstarch
• Salt and pepper to taste
• 1 Bay leaf
• 200ml Heavy cream
• 100g Grated mozzarella cheese
•  4 Tablespoons of olive oil

Method:

Peel and cut the potatoes into small cubes, washing and draining them well.  

Fry the potatoes in very hot oil for 10 minutes and turn the oven to 200°C (390ºF).

Meanwhile, shred the codfish.

In a large frying pan, place the olive oil, the sliced onion and cloves of garlic, bay leaf and salt and pepper to taste. Let the ingredients braise slightly until they´re translucent.

Blend the cornstarch into the milk and add in the frying pan, mixing well.

As soon as the sauce is thick, add the codfish and blend all ingredients.

Remove the excess oil from the potato chips and join them with the cream to the pan. Mix and let cook for about 5 minutes.

Put this preparation in a tray and straightening the top.  

Sprinkle with the grated mozzarella cheese on top and gratin in the oven for 25 minutes until it´s golden.


Indulge yourself with this dish! 

ROASTED SEA BASS (RECIPE AND VIDEO)

SEA BASS is a very healthy sea fish with mineral salts (calcium, phosphorus and iodine), vitamins (B complex), omega 3 and proteins.It can be cooked in different ways like for example baked in the oven or grilled.

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ROASTED SEA BASS  (Video)

Recipe

Ingredients:

•     4 or 5 medium Potatoes
•     2 Carrots
•     1 Sea bass (1 kg)
•     2 Ripe Tomatoes
•     1 Large Onion
•     6 Cloves of Garlic
•     1 Bay Leaf
•     1 Bunch of Coriander leaves
•     80g Butter
•     8 Tablespoons Olive Oil
•     Salt, pepper, chilli, rosemary and chives to taste
•     100 ml White Wine for Sea Bass (optional)

Cook the potatoes and the carrots in salt and water for about 15 minutes.

Meanwhile, pour in a tray 7 tablespoons of olive oil, a bay leaf, 1/2 onion cut into "half moons", 2 cloves of garlic, a little salt, pepper and chilli and turn on the oven to 200º C 
(390º F).

Grind in a mincer or roughly chop the other half of the onion, 3 garlic cloves, the coriander and the tomatoes.

Add in the tray, the white wine and chopped ingredients spreading evenly. 
Place the Sea Bass on this tray and cut the butter into cubes, placing them on top of the fish.

In another tray, add 1 tablespoon olive oil, 2 chopped garlic cloves, pepper, rosemary and chives to taste, topped with cooked potatoes and carrots.

Bring the trays to the oven for 30 to 40 minutes. During this time, check the appearance of the Sea Bass, drizzling it with the sauce now and then.

When the ingredients in both trays are roasted, turn off the oven off.



Hope you enjoy!

FISH SOUP

Fish gives us several health benefits, such as: prevention of cardiovascular disease, relief of arthritis symptoms, is a source of vitamin D and protein for the body and improves memory and prevents Alzheimer's.

Recipe 

Ingredients:

•    Remains of heads and fish bones (eg Sea Bass, Gilthead seabream, Hake, etc.)
•     4 Hake slices (or other fish you enjoy)
•     3 large tomatoes
•     1 Carrot for broth
•     2 Carrots for the soup
•     5 Potatoes
•     5 cloves of garlic
•     1 medium / large onion
•     1 Bay Leaf
•     1 or 2 Chili peppers
•     3 Tablespoons Olive Oil
•     Salt and pepper to taste
•     1 bunch of coriander leaves
•     1 bunch of parsley
•     1 Piece of green or red pepper in strips (optional)
•     200ml White wine
•     1 liter of water

 

Method: 

Add in a large pot 3 tablespoons of olive oil. Cut into pieces or mince the onion, garlic and tomatoes, bay leaf and chili peppers and let them heat until the ingredients are soft. Stir and cook for 10 minutes.

Place in the pan the leftover heads and fish bones, carrot, parsley and 1 Liter of water, salt and pepper to taste. Simmer for 40 minutes. 

Meanwhile, cut the potatoes and 2 carrots into cubes.When the broth is ready, strain it and add it to the potatoes, carrots, white wine and cook for 10 minutes. 

Add the hake cut in cubes, the pepper strips and finally the chopped coriander.Let it simmer for another 15 minutes. 
Check the seasoning and the water of the soup.

This soup is delicious!


Enjoy it!

ROASTED HAKE FISH WITH KALE AND POTATOES

Frequent consumption of hake improves diastolic blood pressure, reduces weight and abdominal perimeter, as well as LDL cholesterol levels and decreases cardiovascular risks.


Ingredients:

•     5 or 6 Frozen or fresh thick sliced hake fish (these quantities vary depending on the number of persons)
•     8 Cloves of garlic - hake fish
•     3 Cloves of garlic - potatoes
•     50g Coriander
•     2 Celery stalks
•     3 Bay leaves
•     Enough Salt, pepper, cayenne pepper and chives
•     Juice of a small lemon
•     150ml Kale cooking water
•     Potatoes
•     Kale
•     6 Tablespoons olive oil - hake fish
•     1 Tablespoon olive oil - potatoes
•     1 Teaspoon of Butter for each slice of hake (optional)

Preparation:

Put some potatoes and kales in a pot to boil in salted water. Attention that the kales take longer than the potatoes to cook, therefore they should be put first. Once cooked, turn off the stove and drain the food.

Preheat oven to 180° C (36Oº F).

In a baking tray, place the olive oil for the hake, chopped garlic, coriander, chopped celery and chives, bay leaf, lemon juice, 150ml of the water from cooking the kales and season with salt, pepper and cayenne pepper as you desire. Insert the hake slices on top of all the ingredients and put a tsp of butter on each of them.

In another tray, place the olive oil, cut or whole garlic, potatoes and some chives. Bring the two trays into the oven and let the food roast for about 30 to 40 minutes until the hake and potatoes are browned.

Note: When half time has been reached, turn the hake and stir the potatoes.


Enjoy your food!

GRILLED SARDINES

If there is a dish that I really love it is Grilled Sardines with salad and cooked potatoes. It is a Traditional Portuguese Plate from a land of generations of fisherman, originally from the Lisbon Region and the Tagus Valley. There is a huge demand of sardines during the Feasts of Popular Saints (June) and it´s consumption lasts until late summer / early autumn.

Although sardines are sold from the month of May / June, they are usually tastier from July to September (when they are "fatter"). Personally, I think smaller sardines are the tastiest. Sardines are grilled on a charcoal grill, the so-called "sardinhada", and is accompanied by cooked potatoes and a salad of tomato, lettuce and roasted peppers.

Curiosity:  There are two popular Portuguese proverbs about sardines:

• The woman and sardines are best when small ( In ancient times Portuguese woman where short, so this is the reason for this proverb);
• Each one pulls the coal for his sardine ( Take advantage exclusively for personal gain).

For those who have never tried sardines here goes the Recipe:

INGREDIENTS:

 - 5/6 Sardines per person (if they are small you can add more)
 - 3 potatoes per person
 - Lettuce or Arugula, tomatoes and peppers as desired
 - 2 garlic cloves 
 - 1 small onion 
 - Salt, olive oil and vinegar as desired

METHOD:

Heat up the charcoal grill or an electric grill. Put the fresh sardines on a dish seasoning with lots of salt. Peel the potatoes and put them in a pan with enough salt and water to cook. When the coal / grill is hot grill the peppers. Then grill the sardines until they look enough grilled, not too much neither too little (see photo above).  

Meanwhile, wash the lettuce or arugula, tomatoes and peppers and prepare the salads. The tomatoes and lettuce are accompanied by onion and the grilled peppers are cut into thin strips by adding the finely chopped garlic. Both salads are seasoned with salt, olive oil and vinegar as desired.

Now just taste this delicious Portuguese dish!

Have a good "sardinhada"!