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Recipes

Codfish “À Minhota” (Codfish And Potatoes Fried In Oil)

“A typical Portuguese dish, cod seasoned with pepper and salt, served with fried potatoes, drizzled with a sauce of olive oil, onion and garlic. Codfish à Minhota is one of the most traditional and unique Portuguese styles of cooking Codfish, originating in Northern Portugal. This dish includes spicing the Codfish then frying it in oil slightly along with some potato slices and caramelized onions. The Codfish is very flavorful when cooked in this style, and is perfect when served alongside some crunchy fried potatoes and delicious caramelized onions on top.”

Bon appetit!!

Antonio Seabra

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Brazilian Fish Stew (Moqueca Baiana)

“With a large coastline, Bahia offers fish and seafood in abundance. If you visit a market in the biggest city in Bahia, Salvador, you will find bags of prepared fish and seafood ready to be marinated in lime. This is the beginning of moqueca. Add to this tomatoes, pepper, coriander, palm oil and coconut milk. Moqueca is more than a fish stew – it is also a marker of identity. There are two competing versions of moqueca in Brazil. Moqueca baiana from Bahia and moqueca capixaba from Espírito Santo. The Bahia version differs by using coconut milk and red palm oil and showcases its African heritage.”

Bon appetit!!

Antonio Seabra

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Portuguese Fish Stew (Caldeirada De Peixe)

A Traditional Portuguese Dish

An Iconic Dish Served All Over Portugal. Beautifully Spiced And Cooked Fresh Fish In A Delicious Sauce. It’s True Portuguese Comfort Food. This Fish Stew, Known As Caldeirada De Peixe, Can Be Found In Restaurants And Homes Throughout Portugal. Many Portuguese Restaurants Outside Of Portugal. Also Offer This Delicious Traditional Dish–Which Is A Lucky Thing For Me And All Those Who Long For That Taste Of Back Home Goodness. This Version Of The Dish Is One Of My Mom’s Recipes. It’s Actually Not In The Notebook Of Recipes She Wrote For Me (Which We Lovingly Refer To As Our Book Of Traditions).

 

Bon Appetit,

 

Antonio Seabra

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Orato Fish In Lemon • Dourada no forno ao limão

Prepare this delicious Portuguese Orato fish in lemon recipe, in only 50 minutes in the oven. Share with friends or family. Who can resist this combination of flavors? "Orato fish is a light flaky, inexpensive fish. It does not have many bones and Is delightfully tasty in the oven."

Bon Appetit,

Antonio Seabra

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Curried Prawns And Okra (Caril De Camarão Com Quiabos)

“ Macanese cooking takes the best of brazilian cuisine to create a delicious blend of flavors that reflect the unique heritage of this southern brazilian region. Here, prawns and okra are simmered in a sauce flavored with curry powder, peanuts, tomatoes and onions for a fantastic dish that's bursting with fragrance".

Bon appetit,

Antonio Seabra

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Portuguese Mixed Meat Boil (Cozido À Portuguesa)

“ A traditional Portuguese dish. There are many versions, but it typically consist of a variety of meats, sausages and vegetables slow cooked to perfection. Every region’s cozido can vary a bit. Sausages across Portugal are prepared differently, and this would obviously bring different flavours to the recipe. Also, different regions use a variety of cuts of meat which bring a different fat content to the dish.”

Bon appetit,

Antonio Seabra

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Codfish with Broa

Cod for eating on the broa.

Do not bake too much in the oven, so that the cod and the broa remain soft. This cod with broa is a dish that is pleasing to the eye and is truly juicy.

* "I learned this recipe from my mother many years ago, so I guess she was way ahead of her time since Cod With Broa is a new trendy dining experience. Those of you that really love the taste of cod will love it. Be sure to serve it with some Vinho Verde or dry white wine."

 

Antonio Seabra

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Portuguese Bean Soup Bread Bowl

Portuguese Bean Soup, with a spoonful of tender Portuguese Sausage, kidney beans, carrots, potatoes and macaroni. Yum!

* "A Hearty Delicious And Filling Traditional Portuguese Dish Passed Down From My Mother."

 

Antonio Seabra

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Brazilian Pork & Black Bean Stew

The essence of feijoada, a traditional black bean stew, is to use whatever meaty bits you have around – it’s most often made with a combination of fresh and cured meats, and makes use of the most flavourful, inexpensive cuts, like smoked pork hocks and fresh pork shoulder. This is essentially how I made mine, but feel free to use whatever cuts of meat you like – pork ribs, bacon, fresh or cured sausages – and add some chiles or other spices to suit your taste Certain cured meats and sausages will also add some kick

Bon appetit!

Antonio Seabra

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Octopus “À Lagareiro” (Octopus With Potatoes In The Oven)

“This delicious traditional recipe of octopus "à lagareiro" is highly appreciated in our country. It's a very simple recipe to prepare, cook the potatoes and the octopus, season with garlic, pepper and bay leaf and bake. Sprinkle with chopped parsley and serve.”

Bon appetit!

Antonio Seabra

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Portuguese Codfish With Cream (Bacalhau com Natas)

To start the week off, i will start with likely the most popular dish served in Portuguese cuisine, Bacalhau com Natas. This dish has more variations than anybody can count, and this version happens to be my favorite way to enjoy this cod fish delight, as it also happens to be the favorite of many Portuguese food lovers around the world.

It is made with “natas”, or heavy cream, and can be very simple to make with this easy and traditional recipe.

 

Bon Appetit,

 

Antonio Seabra

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Bacalhau à Gomes de Sá

This simple yet satisfying Portuguese dish is attributed to Gomes de Sá, the son of a 19th-century cod merchant; legend has it that he developed this casserole while working in Restaurante Lisbonense in downtown Porto. This classic bacalhau à Gomes de Sá, or Portuguese salt cod-potato-onion casserole, is authentic in all ways but one: Instead of peeling, boiling, and cutting the potatoes, they’re very thinly sliced, layered in the dish, and cooked in the oven.

 

Bon appetit,

Antonio Seabra

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