Things That I Have Learned In Porto, Portugal

Things That  I Have Learned In Porto, Portugal

“Any Portuguese town looks like bride’s finery –  something old, something new, something borrowed and something blue.” Mary McCarthy

Portugal actually got its name from the city of Porto which was originally named Portus Cale in Latin.

Porto is more commonly known as Oporto, however this is only due to the fact that foreigners misinterpreted locals…

Serves 4

500g salt cod 1 big red pepper 2 green peppers 3 onions 100g dried ceps 750g firm potatoes 500ml fish stock 2 ñoras (Spanish small dried red peppers) Garlic A bunch of parsley, bay leave Olive oil, sea salt, pepper

This dish is meant to be cooked slowly in a "cazuela", a spanish clay pot. Alternatively you can use a normal non-stick coated pot. 

Put the cod into cold water 48 hours previous to cooking in order to get rid of the salt. Change the water twice. Or buy already desalted cod. Cut it into big chunks and dry them with some kitchen roll.

Start with hydrating the ceps in a bowl with hot water. In another bowl put the ñoras with boiling water and let them soak for about 20min. Meanwhile slice the onions and the garlic and cook slowly in plenty of olive oil until golden brown. Cut the ñoras, get rid of the grains, scratch out the hydrated pulp and fry together with the onions to get rid of the bitterness. Through away the skin, but keep the water.

Then add the sliced peppers and cook for a bit. Afterwards add the peeled potatoes, cut into big chunks. Add a dash or two of white wine and then pour in the ceps with their water and also use the water from the ñoras. Fill up with fish stock until more or less all ingredients are covered. Season with some salt and a bay leave, cover with a lit and cook very slowly for 30min. Mash some of the potatoes and stir to get a somewhat thicker sauce.