Posted on Friday, September 6, 2024 in
Seafood Recipes
Portuguese Sailor-Style Codfish
Portuguese sailor-style codfish recipe (receita de bacalhau à marinheiro), a flavorful dish made with cod, shrimp, clams, herbs, and seafood stock.
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Preparation time | 15 min |
Cooking Time | 35 min |
Ready In | 50 min |
Level of Difficulty | Easy |
Servings | 4 |
Ingredients
4 pieces of codfish (approx. 1.7 lbs)2 medium onions1 red bell pepper1.1 lbs (about 18 oz) of large shrimp7 oz (about 0.44 lbs) of small shrimp1.1 lbs (about 18 oz) of clams (with shell)Homemade seafood stockWhite wine, as needed1 tablespoon cornstarch (Maizena)Olive oil, as neededGarlic, as neededSalt, to taste1 teaspoon paprika1 sprig of parsley1 small bunch of coriander
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Preparation
- Cook the small shrimp in a small amount of salted water.
- Remove the shells and set the shrimp meat aside.
- Put the shells back in the cooking pot, and bring to a boil briefly.
- Strain the mixture and reserve the stock.
- In a pot, add chopped garlic, sliced onions, sliced bell pepper, and parsley.
- Drizzle with a bit of olive oil and cook over medium heat until the onions become translucent.
- Add the white wine and paprika.
- Arrange the codfish pieces in the pot and cover with the reserved seafood stock.
- Adjust salt and pepper to taste.
- Let it simmer for about 8 minutes, then add the clams and large shrimp.
- Simmer for another 2 minutes.
- Add the reserved small shrimp meat and remove from heat.
- Transfer the codfish, clams, shrimp, pepper, and onion to an oven-safe dish.
- In the pot with the remaining stock, dissolve the cornstarch and let it thicken.
- Pour the thickened sauce over the codfish, and bake in a preheated oven at 350°F (180°C) for about 10 minutes.
- Remove from the oven, sprinkle with chopped coriander, and serve immediately.
Recipe & Photo Credit: Receitas de Portugal
Posted by: Eddy
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Amazing Portuguese style grilled red snapper with parsley sauce.
Level of Difficulty | Easy |
Servings | 4 |
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Level of Difficulty | Easy |
Servings | 4 |
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Level of Difficulty | Easy |
Servings | 4 |
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