Salt Cod (Porto Style)
Throughout Portugal you will will find a variety of recipes for bacalão à brás, a dish of potatoes, onions and salt cod, bound together with beaten eggs. While traveling to Porto, we were served something more like this recipe, topped with poached eggs instead of being held together by softly scrambled eggs. We added the peppers here, but this is pretty close to what we were served. It made a lasting impression on us!
Pasta with Sardines & Breadcrumbs
This has become our standby dinner pasta when we don’t have much time. We usually have all the ingredients in the house. This would be our “midnight spaghetti” as the Italians like to say.
A delicious, simple fish sandwich — the name literally means “fish bread”. Best with a fish fillet that just came out of the water. This a summer treat for us, when Boston mackerel and delicious tomatoes are both in season.
Striped Bass with Braised Fennel
This recipe will serve 6-8 people. Prepare Tomato-Fennel Sauce in advance. You will need one piece of boneless (skin-on) Striped Bass per serving. Cut up 2 fennel bulbs: trim root end slightly, cut off stems. With root sitting on cutting board, cut vertically to split the bulb in two. With cut side of bulb facing […]
Purchase a very fresh monkfish liver; I bought one that weighed about a half-pound. Trim any pieces of membrane or visible blood vessels from it. Place it on a plate and arrange a steamer large enough to hold the plate. Steam the liver on the plate for about 20 minutes. A larger one will probably […]
Prepare Chipotle Vinaigrette or use some other creamy salad dressing (you want to dilute it a bit if it’s very thick). Pluck and wash ¼ cup cilantro leaves and dry them thoroughly. Roughly chop them and set aside. If you can convince your fish vendor to cut ¼-inch thick slices, do it. If not, buy […]