Fish & seafood

Fish & seafood

By
Rebecca Seal
Contains
9 recipes
Published by
Hardie Grant Books
ISBN
9781784881030
Photographer
Steven Joyce

Lisbon’s seven hills skirt the banks of the river Tagus, which is so wide and so blue that many visitors think it is the sea. It often appears suddenly as you climb Lisbon’s steep lanes and alleys, perhaps glinting from the distance as you catch a glimpse of it between two buildings, or as stone steps bring you to a quiet lookout point. The Atlantic ocean touches the far edges of the city too, meaning that fish is central to many of the meals cooked here, from simple grilled sardines to seafood stews. Salt cod, or bacalhau, is a beloved ingredient, despite not coming from Portuguese waters. There is even an old saying that suggests there are as many recipes for salt cod as there are days of the year, although the most famous must be salt cod croquettes, piping hot, golden and crisp, and bacalhau a Bras, made with matchstick fries and creamy, just-cooked scrambled eggs.

Recipes in this Chapter

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