Berlitz Pocket Guide Lisbon by Berlitz Publishing

Author:Berlitz Publishing
Language: eng
Format: epub
Tags: Travel, Portugal
Publisher: Apa Publications
Published: 2018-05-02T16:00:00+00:00

Seafood is in abundance

Lydia Evans/Apa Publications

Seafood. The best advertisement for seafood is usually the window of a restaurant: a generous refrigerated display case with crabs and prawns, oysters and mussels, sea bass and sole. Seafood restaurants generally sell shellfish by the weight, giving the price in euros per kilo. The Portuguese are very fond of boiled and grilled fish dishes, usually served with generous portions of cabbage and boiled potatoes and doused with a little oil and vinegar.

A number of seafood dishes are true local specialities. Caldeirada is a rich seafood stew. Amêijoas na cataplana is an invention from the Algarve, of steamed clams (or mussels) with sausages, tomato, white wine, ham, onion and herbs. Açorda de marisco is a spicy, garlic-scented thick bread soup full of seafood bits; raw eggs are later added to the mixture. Lulas recheadas are squid stuffed with rice, olives, tomato, onion and herbs, though large squid (chocos) are often simply grilled. Lampreia à Minho is lamprey, not always highly regarded, but quite a delicacy in Portugal, served with a bed of rice and red wine sauce (best from January to March).

Sardinhas (sardines) are excellent in Lisbon and are often served charcoal-grilled (sardinhas assadas).

Bacalhau (cod) is the national dish of Portugal, even though it can be expensive nowadays, and comes dried and salted, and from distant seas. The Portuguese say that cod is served in 100, 365 or 1,000 different ways, depending on the teller’s taste for hyperbole. One of the best ways to try it is in Bacalhau à Gomes de Sá, in which flaky chunks are baked with parsley, potatoes, onion and olives and garnished with crumbled hard-boiled egg. Fresh fish, whole or filleted, is usually served grilled, as are atum (tuna) and espadarte (swordfish steaks). For those who know some Spanish or Portuguese, peixe espada might sound like swordfish but is actually scabbard fish, a long, thin fish that comes from the area south of Lisbon.

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