If there’s one thing you can look forward to, it’s the abundance of Portuguese seafood dishes. Think about the Portuguese coastlines covering more than 1,100 kilometers. This vast number means that Portugal has a well-enriching seafood tradition, making the country a home for fresh seafood. From the active port cities of Lisbon and Porto to the rural beaches of the Algarve, the oceans influence Portuguese cuisine. Hence, the endless love for seafood means mouthwatering, delectable seafood dishes with an assortment of cooking techniques and exotic flavors. Here we’ll take you on a culinary adventure to explore some mouthwatering Portuguese seafood dishes.
Categorizing by Portuguese Techniques
Before we talk about the many Portuguese seafood dishes, let’s look at the popular methods used in cooking fish and seafood in Portugal. You must know that these cooking methods also influence the names of these food recipes, in the same way as you could have anywhere in the world.
- Grelhados (Grilled): Dive into the smokey seduction of grelhados (grilled) seafood! This Portuguese culinary tradition involves charcoal or wood fire, to infuse the fish and shellfish with a breathtaking flavor. Think of fleshy sardines, grilled to achieve that dense with the intoxicating aroma of wood smoke. Often a fresh lemon is juiced and added to add some depth to the smoky dish. Sardines aren’t the only grilled dish. You can also enjoy the gamba grelhada” (grilled shrimp).
- Assados (Roasted): This method takes seafood to a whole different level. Think of whole fish, such as dourada (sea bream), seasoned with herbs and lemon, then slowly roasted in the oven. The outcome is a golden brown exterior and on the inside a succulent flesh holds its delicate moisture. Often roasted dishes are also further cooked with a rich broth made from tomatoes, white wine, and fresh herbs. They are also usually served with cooked potatoes and vegetables.
- Guisados (Stewed): Stews are perfect for cool evenings or a comforting lunch. Often they are composed of green vegetables, mixed with some fish, soft potatoes, and sausages in a flavorful broth.
- Fritos (Fried): There are also tons of fried Portuguese seafood dishes. Often it involves frying in olive oil to achieve a golden and crispy delight. Some examples are gambas al ajillo (garlic shrimp) and peixinhos da Horta (fried green beans with fish).
15 Famous Portuguese Seafood Dishes
Bacalhau (Salted Cod)
Bacalhau, which is Portugal’s national treasure, is always appearing in assorted dishes. For a comforting brunch, you can try “Bacalhau à Brás” – fluffy scrambled eggs covered with tender shreds of cod and plump olives. Are you craving something creamy? Then “Bacalhau com Natas’ is perfect for you – think of rich layers of cod cuddled in a creamy béchamel sauce, a luxurious gratification. There are even many more varieties such as the Pasteis de Bacalhau made from fish shredded and cooked with eggs, potatoes, parsley, and onion and then the mixture is mixed and shaped into a ball then deep fried. Bacalhau is also served with petisco, a savory snack eaten mainly at a tasca (bar).
Piexe grelhado
Peixe grelhado or grilled fish is a staple you’ll find across most Portuguese restaurants. The locals often prefer grilling over charcoal because it gives a nice crispy exterior. Do note that seasons will influence the type of fish used. For instance, you might either have robalo, the white flesh sea bass, or carapau, oily mackerel.
Sardinhas assadas
Do you know the typical taste of summer in Portugal? Grilled sardines! These little, oily fish are simply prepared with a sprinkle of salt and then grilled over charcoal until their skin becomes very crispy. Often this is served with crusty bread, which is just the best vessel to soak up the sensational juices.
Peixe Espada (Swordfish)
The black scabbard fish is a phenomenon often found around the coastal waters of Madeira and the Azores. This fish can then be cooked either by frying, grilling, or served in a stew. Often, it’s cooked after being marinated for hours with garlic, lemon juice, pepper, bay leaves, and salt. When fried, it’s coated with flour and egg whites and then fried into filets. For a palatable experience, you can try the stewed version. Here, the swordfish bathes in a rich tomato-based sauce, creating a dish erupting with flavor. When served in stew, you can also have dipping crusty bread on the side.
Cataplana de Marisco (Seafood Cataplana)
Get ready to be stunned by this ravishing dish. It is a composition of shellfish, including plump mussels, succulent shrimp, and clams, boiling in a flavorful broth of tomato, wine, and fresh herbs all combined inside a special copper pot known as cataplana. This is perhaps one of the best Portuguese seafood dishes. The intoxicating aroma and harmony of textures and flavors is an amazing celebration of the sea. Originally, this dish was invented by fishermen, and the pan is traditionally associated with Faro. However, every city in the region has their favorite ingredient for the dish.
Caranguejo
Caranguejo is a Portuguese word for crab, although the Portuguese prefer to use the word, Sapateira recheada meaning stuffed shoemaker, to describe the dish. It is also one of the popular Portuguese seafood dishes. This dish is made from a crab shell packed with a mix of pickles, cooked crab meat, yellow mustard, pepper, and diced hard-boiled eggs. It’s served at room temperature and eaten as a dip.
Arroz de Mariscos (Seafood Rice)
You will notice a great resemblance between Arroz de Mariscos and Arroz de Peixe. However, this dish propagates rice to an exceptional level. It’s usually a dish made from a variety of shellfish like clams, mussels, and prawns and then served or cooked with rice in a delicious stew. Arroz de Mariscos is a seafood lover’s paradise, a guaranteed crowd-pleaser. I bet you will love it.
Polvo
Polvo or Octopus, is usually prepared whole or grilled and cut into tiny pieces for salad. To make the Octopus, it’s usually cooked in water and some olive oil for several hours. Then, it’s transformed into meals like Polvo a Lagareiro, a dish where the Polvo is now roasted, drenched with more olive oil and served with baked potatoes.
Filetes de Polvo
Additionally, Octopus can be fried to create the fried octopus tentacles dish. In this case, after boiling the Octopus for several hours, it is then seasoned with pepper and lemon juice. Then the tentacles are dipped in breadcrumbs and egg wash and fried until golden brown.
Arroz de tamboril
Arroz de tamboril is a gorgeous dish made from tamboril the monkfish, and served with perfectly cooked rice in a stew. It is one of the more popular Arroz de Mariscos rice varieties. Often this dish may also have some fresh coriander to enhance the flavor.
Ameijoas à Bulhão Pato (Clams Bulhão Pato)
The Portuguese love ameijoas, clams that they’ve been eating for hundreds of years. This dish is said to have been invented by 19th-century Portuguese poet Bulhao Pato, known for his love of food. To make this dish, the clams are steamed to perfection,using white wine, garlic, coriander, and olive oil. Then they are scooped onto a plate, and served in its sauce with coriander and some lemon juice.
Gambas al Alhinho
This dish is made of prawns fried in olive oil until perfectly cooked, and sizzeld with garlic, white wine, and fresh coriander. One amazing thing you will find about this dish is its simplicity – with a couple of ingredients, the dish can be created. Yet, it offers you an unforgettable flavor experience. You will find it enjoyable, eating with friends or savoring it alone.
Choco Frito
Choco Frito is a dish originating from Setubal. It’s also one of the popular Portuguese seafood dishes. Making it involves fried cuttlefish served with fries or chips, salad, and lemon wedges. The cuttlefish is usually cooked with garlic and bay leaves after being marinated in lemon juice and wine. Subsequently, it is coated with seasoned corn flour and then fried.
Açorda de Mariscos (Azores)
Create a mental picture of a hearty hug in a bowl, a dish born from the resourceful spirit of the Azores. Stale bread comes alive in this mouthwatering stew, soaked in a flavorful broth brimming with fresh seafood – clams, mussels, and sometimes even lobster. The touch of tomato gives it sparkle, while herbs and spices give a mystical disposition, creating a dish that is both natural and incredibly satisfying. Açorda de Mariscos is a true testament to the Azores’ rich seafood tradition and is one dish you must-try as an adventurous foodie.
Caldeirada de Peixe (Alentejo)
Travel inland to the Alentejo region and discover a taste of Portugal’s soul. Caldeirada de Peixe, a fish stew traditionally cooked in a large cauldron over an open fire. It is a celebration of simplicity and fresh ingredients. Massive seasonal fish, like monkfish or sea bass, are more in abundance. Cooked in a rich tomato and white wine broth together with some vegetables such as potatoes and peppers. A touch of paprika presents a touch of smokiness, while fresh herbs like parsley and coriander bring a grace of freshness. Caldeirada de Peixe is a dish you will love to share. Which shows a communal experience that represents the passion and generosity of the Alentejo spirit.
How to enjoy Portuguese Seafood Dishes
Often, your desired Portuguese restaurant will provide recommendations on the best way to enjoy each seafood dish, helping you pick the right sides and sauces. However, here are some tips that can also help.
Simple Sides
Portuguese cuisine glows in the side dishes. A refreshing “Salada de Tomate e Cebola” (tomato and onion salad) with a simple vinaigrette offers a spark of acidity and lightness, cutting through the richness of some seafood dishes. If you want more, you can always pair it with the “Pão Alentejano” (Alentejo bread) that is perfect for you.
Wine selections
Depending on the restaurant or bar you pick to enjoy your seafood fiesta, you’ll have to make selections of wine to go with your food. Fortunately, Portugal also has a host of wine selections for you. Here’s how to pick:
For fish, opt for a rich sparking red Vinho Verde which goes well with Balcalhau, Polvo, and even grilled sandwiches. For the sea trout and salmon, opt for Portuguese whites. And you should preserve the dry rose for swordfish.
Concluding Thoughts
No doubt there’s a great number of Portuguese seafood dishes waiting to be explored. Get ready to be wowed by dishes of diverse fish species cooked in a variety of techniques. A culinary adventure of seafood delights is sure to transform your stay in Portugal, making it more memorable.
Frequently Asked Questions about Portuguese Seafood Dishes
What is the traditional fish dish in Portugal?
Although there’s no one traditional fish dish, the most popular are Bacalhau (salted cod fish) and Sardinhas assadas (grilled sardines).
What is the seafood dish in the Algarve?
The Algarve boasts a variety of seafood stews, but Cataplana de Marisco (seafood cataplana) is a specialty – shellfish, and fish cooked in a copper pot with tomatoes, herbs, and spices.
What is the comfort food in Portugal?
Caldeirada (fish stew) is a hearty and flavorful dish that varies by region, perfect for a comforting meal.
Is Portuguese food Mediterranean?
Yes, Portuguese cuisine is considered Mediterranean, sharing influences with neighboring countries along the sea.
What time do Portuguese people eat dinner?
Dinner is typically later than in some other European countries, around 7:30 pm or even later.
What fish is local to the Algarve?
The Algarve has a rich fishing tradition, so there’s plenty of local fish. Look for sea bass, dourada (sea bream), and bream.
What seafood is Porto known for?
Porto is known for its fresh fish and seafood. Francesinha (a meat sandwich) is a local favorite, but don’t miss the chance to try fish dishes like Bacalhau à Brás (shredded cod with potatoes, eggs, and onions).
