Portuguese seafood recipes

These classic Portuguese recipes feature beloved dishes like bacalhau, cataplana, and lots of linguiça, rice, and seafood. From traditional Portuguese dishes to new takes, these flavorful recipes belong in your repertoire.

This Portuguese fish stew (caldeirada) is a delicious dish made with vegetables, fish and seafood in a richly flavored broth. It’s a simple stew full of Mediterranean flavors that’s just perfect with some rustic, crusty bread.

A true taste of Portugal, this monkfish stew is smoky, garlicky and full of fresh flavors. It's the perfect poor man's lobster recipe!

Recipe by Paula. For me, this is Portugal in a pot. This dish is an abundance of fresh seafood and fish in a rich broth with onions, potatoes and peppers. It is easy to prepare and a delight for anyone who loves seafood. Be sure to serve this with lots of wine and crusty bread to dip into the broth. Enjoy! Serves: 4 - 6 Ingredients: 1⁄4 cup olive oil, plus more for garnish 1 heaping tablespoon tomato paste 1⁄2 teaspoon crushed red pepper flakes or more if you like it spicy 2 medium onions…

This Spanish fish stew with potatoes is a one-pan recipe packed with Mediterranean flavours that's satisfying, nutritious and easy to make.

Learn how to make traditional Portuguese recipes with this great collection. Whether you're looking for a home cooked meal or something special for a holiday, these recipes have something delicious for everyone.

Potatoes with Cebolada (Portuguese Spicy Onion Sauce) are not your average boiled potatoes by any means. These potatoes pair perfectly with grilled or fried fish (click here). This recipe is versatile so you control the spice level, by increasing or decreasing how much pimenta moida (hot pepper paste) you use. Once the onion, garlic and hot pepper paste is sautéed in the olive oil and then topped up with the white wine, it creates a delicious spicy onion sauce. Then the sauce is poured onto…

Follow this step-by-step Bacalhau a Bras recipe and create the classic Portuguese dish at home whether you're in America or Portugal.

I have a confession to make, I love rice. I can eat it everyday for the rest of my life and never have it the same way twice. I have been away on holiday, in Porto, for the past three weeks and have missed you all dearly! Judging from my emails, you've missed me too! Thank you for all the love. I'm back with amazing food adventures and cool, new restaurant reviews. Today's recipe is one that is very typical all over Portugal, but more so in the south. The rice is made "malandro", which means…

Our cataplana captures the treasures of the Algarve region—abundant fresh seafood, smoky cured meat, vibrant paprika—in a rich, ruddy broth. Our cataplana hews to tradition by using the classic dish amêijoas na cataplana (clams in a cataplana) as a starting point. From there, we added fennel, red bell pepper, and clam juice to create a dish that would feel right at home in the Algarve. We cooked our version in a Dutch oven with a tight-fitting lid to mimic the steamy cooking environment of a…