Recipies

SARDINHAS NA BRAZA (SARDINES ON THE GRILL)

Ingredients: 12 frozen Sardines Newport , 7 Potatoes, Sea Salt Vista Mar, 2 Green Peppers

Place frozen Sardines on a bowl. Rub the fish with coarse salt and let it stand for 30 minutes. Peel Potatoes cut them in half and boil them

Wash, deveined the green peppers, cut them lenthwise and place them on the hot Grill.

Put the Sardines in the fish holders and place the holders on the hot Grill as well

Cook the fish at med heat, turning them occasionally. Cook them to your taste. (We like them well done and crispy).

Once peppers are done, season them with vinegar Leziria and Lavrador olive oil and set them aside.

Serve the Grilled Sardines with boiled Potatoes, grilled green Peppers and a fresh green Salad

Bacalhau a Brás (Brás CodFish)

Ingredients

• 350 grs cod fish
• 250 grs potatoes, diced
• 1.5 dL Lavrador olive oil
• 2 onions
• 6 eggs, mixed
• parsley
• Belfarm Portuguese black olives

Shred the cod fish into fine pieces, removing all skin and bones. Dice the onion and sauté in the olive oil until translucent. Be careful to not overcook the onion. Add the potatoes, mixed eggs and parsley and mix well, allowing the eggs to cook thoroughly. Decorate the top with olives and serve in a covered dish.

Peixe a Portugesa (Portuguese Fish)

Preparation

1 Tbs of Lavrador Olive oil, 1 medium onion diced, 2 lbs of Fish fillets (flounder, cod, turbot, etc.) cut into bite size pieces, minced clams, Crabmeat, Shrimp (raw) - shelled, deveined and cut in half, Scallops, 2 Fresh tomatoes chopped, 1/2 cup water, Carrot – diced, Garlic cloves – 2 finely chopped, 3 sprigs, Parsley – chopped, 4 Potatoes - peeled and diced, String beans - diced fine, Salt and pepper to taste (white pepper), Cayenne pepper to tast, Worcestershire sauce (Molho Ingles Compal) to taste, Saffron, Bay leaf, 1 pinch Paprika, Garlic bread, Hot pepper sauce, Corn, Celery and leaves.

Saute onion in oil; add fish. Add tomatoes, garlic, parsley, diced potatoes, carrot, clams and seafood using, cayenne pepper, salt and pepper, paprika, Worcestershire sauce, hot pepper sauce, celery and string beans. If using fresh tomatoes, add 1/2 cup water, no water if using canned tomatoes.

Cover and simmer for 20 to 25 minutes. Serve hot with garlic bread.

Note: This fish stew can easily be extended for more servings (up to 8) by adding more vegetables, such as one more sauteed onion and one or two more each of the tomatoes, carrots and potatoes.

Note: If using crabmeat, put crabmeat in last 3 minutes