Fishes

Fishes in the Gastronomy and Cuisine of Portugal - From the sea or freshwater, fish (as well as crustaceans) are basic ingredients in Portuguese cuisine. Cod, sardines, horse mackerel predominate. But sea bass, boyfriend, cacao, snapper and many others are widely used in Portuguese cuisine.

Codfish

One of the most traditional and most used fish in the Portuguese Kitchen. Cooked or baked in the oven, cod (also known as the faithful friend in gastronomy portguesa), goes into the elaboration of the most traditional dishes of the Lusitanian cuisine.

Roasted sardines

Grilled or grilled sardines, as well as icons of Portuguese cuisine, are among the most consumed fish in Portuguese cuisine. This popular dish (or snack) is served from the bars (tascas) to the good restaurants. Served in bread (broa) is the largest specialty of Portimão, in the Algarve, whose slogan is Sardinha no pão is in Portimão.

Portuguese stew

A typical fish dish of the Portuguese gastronomy, the stew is made with various types of fish (corvina, sea bass, monkfish, etc.) cooked with seasonings and white wine. One of the most appreciated fish dishes.

Grilled fish

Grilled fish are among the most appreciated ways in Portuguese cuisine, especially grilled sea bass, sole (considered the best fish for digestion), grouper and several others.

Fish in Lisbon

In Lisbon, the stars are sardines and mullets. A grilled sardine on bread or served with potatoes is a must try in the capital. It accompanies, preferably, a good local wine.

Tuna steak

Much appreciated under various preparations, the tuna is fat and rich in vitamins, one of the main reasons for its popularity.

Octopus

Another great star of Portuguese gastronomy, octopus dishes are appreciated from north to south.

Fish Soup (Caldeirada)

Fish soups (as the ingredients vary by place) rival the popular and iconic green broth. In addition to traditional, by themselves already constitute a dish given the abundance of fish and vegetables they contain.

Algarve Caldeirada

In this typical dish of the south of Portugal they must enter rascasso (sea-urchin), safio and pata-roxa (caneja), plus other facultativo fish (ray, monkfish, etc.) and tempêros.