Rock-fish and green sauce
(Rocaz de molho verde)
Shoping list:
- 2 pounds of rock-fish
- 1 red pepper
- garlic
- salt
Sauce:
- 2 onions
- parsley sprig
- 3 spoons of olive oil
- vinegar
- garlic
Let boil a pan of salted water and add the fish cut in piaces cooking for
20 minutes. When it's warm take the bones and the skin.
Cut all the ingridents and mix well. Add the fish and correct the taste or
put some more olive oil
Grouper São Miguel
(Garoupa de São Miguel)
Shoping list:
-
- a grouper with about 2 pounds (1 Kg)
- 1 onion
- 1 parsley sprig
- 80 grs. of lard
- 3 spoons full of olive oil
- salt
- 1/2 cup water
- 2 eggs yolks
- lemon juice
- +-140 grs. of fried bread slices
Heat the lard, olive oil, parsley and onion. Place the salted fish over the
hot oil let it slightly fry on both sides, add the water and cover the pan.
Place the sliced fried bread over a table dish and the grouper when it is
ready (25 minutes).
Take some of the gravy stir in the egg yols and the
lemon junice, pour over it and let it boil a few minutes.
Stuffed mackrel
(Cavala recheada)
Shoping list:
- 2 pounds (or more) of mackerels
- salt
- red pepper
- garlic
- 1 cup of white wine
- 2 spoons of vinegar
- 2 spoons of tomato paste
- 2 potatoes per person
- 3 spoons (or more) of olive oil
Stuffing
- overnight bread (1 pound)
- 2 eggs
- 1 onion
- garlic
- red pepper paste
- tomato paste
- parsley
Pour over the bread boilin water enoug to be absorbed. Take the excess of
water squeezing the bread. Add all ingredients and rectify the taste. In
the belly of the mackerels you put this stuffing and press the sides so
that it closes. Pour some olive oil over the fish.
Make some cuts on the fish, put all the spices rubbing
Margarida's codfish
(Bacalhau à Margarida)
Shoping list:
- codfish
- potatoes
- onion
- garlic
- milk
- olive oil
Several slices of salted cod fish, as many as the number of people eating.
After soaking the cod in water for two days you place the slices of cod in
a oven dish, cover with abundant olive oil.
On top you place several onions sliced thin, 2/3 garlic cloves. Goes to the
oven for 40 minutes.
Ready to serve with boiled potatoes.
You may soak the cod into milk, for one hour to make whiter and more
tender.
Codfish "Gomes de Sá"
(Bacalhau Gomes de Sá)
Shoping list:
- 5 peaces of dried cod
- 10 potatoes
- 4 eggs
- 2 cups of olive oil
- 1 onion
- olives
- salt
- white or black pepper
Leave the cod with water 2 or 3 days, renewing the wter every day. Cook the
cod, if using the pressure cooker it's just 15 minutes, Cook the potatoes,
either with the peal or without. Peal the potatoes it is the case, cut into
thick slices. Cook also the eggs and slice them very thin.
In a pan place 2 cups of olive oil, 1 onion cut into small peaces, let it fry a bit, add all
the other ingredients and let it cook under low heat for 15 minutes,
stirring occasionally.
Place into the table dish, put some parsley on top.
Azorean Octpus
(Polvo à moda dos Açores)
Shoping list:
- 1 Kg of Octupus
- 1/2 glass of olive oil
- 1 onion
- parsley
- 2 - 3 glasses of red wine
- 600 grs. of potato
- red pepper paste
- salt
Cut the octupus in peaces or if they are small just take out the eyes and
the inside of the head. Cook the octupus with the wine. Pour the olive oil
and the other ingredients. Let it stand over low heat. Add the potatoes and
wait until they are cooked.
You may cook the potatoes with the skin in a separate pan with garlic and
red pepper pasete and serve together.
Octupus (Terceira Isl.)
(Polvo à moda da Terceira)
Shoping list:
- 3 pounds of octupus
- 2 onions
- 2 tbsp of olive oil
- 2 bay leaves, cravinho, white pepper, salt
- 2 glasses of red wine
Cook the octupus after you clean the head with the wine. After cooked add
all the spices and let it cook a few more minutes. Boiled potatoes go with
it.
You may use the same recipe for big squids.
Lapas with Afonso's gravy
(Lapas de molho Afonso)
Shoping list:
- A portion of lapas (those that are around New Bedford seashore are also
very good)
- 2 onions
- garlic
- white pepper
- tomato paste (optional)
- bay leaf
- 1 cup of olive oil
- chopped parsley
- red pepper
Wash the lapas. Place the olive oil with the onion and the garlic cut into
peaces and let it cut a few minutes until soft. Add the lapas, the parsley
and a glass of water. Correct the taste with salt and peppers. Stir and let
it cook just a few minutes until the lapas star coming out of the shells.
Don't let it over cook as they become harder.
Lapas'rice
(Arroz de lapas)
Make the lapas the same way you did for Afonso's sauce but take all the
shells afterwrdas, add a little of white wine. With the sauce that you
filter cook a portion of rice, rectify the spices and at the end mix the
lapas as they shouldn't cook too long.
Lapas'buns
(Empadas de lapa)
Prepare the lapas and taking all the shells. Have small bread buns, italian
or portuguese, cut a cap on top and take some of the soft part. You may mix
these pieces of bread with the lapas and it's gravy and fill in the buns
again placin the cap of bread and pieces of butter. Take to the oven until
its gold.
Serve hot.
Cod with cream
(Bacalhau de natas)
Shoping list:
- Cod
- potatoes
- 1 pckg heavy cream
- 2 cups milk
- margerine or butter
- 2 tbsp flour
Cook a portion of cod, soaked previously
Fry potatoes cut into squares, don't let them fry too much
Add the margerina or butter, flour and cook stiring constantly. Add the
milk, 1 package of heavy cream, mustard, lemon juice or vinager, sal,
pepper to tase. In an oven proof dish place the slightly fried onion,
better if you fry in olive oil, the cod, the fried potatoes and all the
other ingredients, topping with shredded cheese. Place in the oven until
golden brown.
Hidden Cod
(Bacalhau escondido)
Shoping list:
- Cooked cod
- onions
- 1or 2 pckg heavy cream
- mash potato
- shredded cheese
- bread crumbs
Let it fry a portion of sliced onions, until soft. Add the cream. In a
pyrex dish place masshed potato, with the shredded chees, the onion and
cod. Spice to taste. Take into the oven until golden brown.
You may use left over cod from other meal.
Stuffed oyster in their shells
(Recheio de ostras para conchas)
Place the whole oysters (or canned) in a pan, add black pepper, butter,
lemon juice. Place back in the shels with bread crumbs and take into the
oven. Serve them hot.
Fish sauce
(Molho para peixe)
Shoping list:
- Fish sauce
- 200 grs heavy cream
- salt
- garlic
- olive oil
Mix everything together and serve over the fish you cooked.
Cod à la ménagère
(Bacalhau à la ménagère)
Shoping list:
- potatoes
- onions
- cod
- 1 tbsp flour
- milk
- garlic
Cook the potatoes and onions with the skin. On top place the soaked cod.
Let it cook without boiling. Take the cod when cooked and leave the
potatoes and onions a little longer to cook well. Take the skin and bones
of the cod. Peal the potatos and onions. In a pan mix the flour with milk,
minced garlic until boiling.
Add the onions, potatoes and cod, let it cook
for 20 minutes.
Stewed limpets with bread
(Lapas guisadas com pão)
Take the inside of a form bread. Spread butter inside and outside. With
stewed limpets, without shells add a egg yolk and plenty of broth. Fill the
bread and cover with a peace of crust. Take into the oven until it looks
dry.
The priest's mackerel
(Cavala do Padre Manuel Vicente)
Prepare a mackerel and let it marinade. When you want to take into the oven
put butter all over, cover with stuffing, shredded cheese and bread crumbs.
Cod cakes
(Bolos de bacalhau)
Shoping list:
- Boiled cod (wihtout skin and boneless)
- 8 stiffed beaten egg whites
- 2 tsp selfraising flour
Smash the cod, add to the flour and egg whites. Fry in hot oil in small
balls shape.
Gravy:
- onion
- garlic
- olive oil.
- egg yolks
- lemon juice
- water from the cod
Let it al become soft. Stir constantly, add some choppped parsley.
Cover the little cod cakes
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