Tuga Pops − Friday, September 6, 2024, 2 Years ago in Seafood Recipes

5 out of 5 with 2 ratings

Easy Portuguese Sailor Style Codfish Recipe

Name: Easy Portuguese Sailor Style Codfish Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 4 pieces of codfish, approx. 770 g (1.7 lbs); 2 medium onions; 1 red bell pepper; 500 g (1.1 lbs) large shrimp; 200 g (7 oz) small shrimp; 500 g (1.1 lbs) clams, with shell; 240 ml (1 cup) homemade seafood stock; 120 ml (0.5 cup) white wine, as needed; 15 g (1 tablespoon) cornstarch; 30 ml (2 tablespoons) olive oil, as needed; 3 cloves garlic, as needed; 5 g (1 teaspoon) salt, to taste; 5 g (1 teaspoon) paprika; 1 sprig of parsley; 1 small bunch of coriander

Make the ultimate Portuguese codfish recipe at home. This authentic sailor style codfish features plump shrimp and clams in a savory seafood broth.

50 min 4 servings Easy Prep time 20 min Cooking Time 30 min

Seafood Recipes

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You will love this Easy Portuguese Sailor Style Codfish Recipe

Master the art of coastal cooking with this phenomenal Portuguese codfish recipe. As an experienced home cook I can confidently say this sailor style codfish is an absolute showstopper. Known traditionally as bacalhau a marinheiro this magnificent dish combines tender fish clams and shrimp in a rich white wine broth. Prepare to completely amaze your guests with these deeply satisfying flavors.

Ingredients

4 pieces of codfish, approx. 770 g (1.7 lbs)2 medium onions1 red bell pepper500 g (1.1 lbs) large shrimp200 g (7 oz) small shrimp500 g (1.1 lbs) clams, with shell240 ml (1 cup) homemade seafood stock120 ml (0.5 cup) white wine, as needed15 g (1 tablespoon) cornstarch30 ml (2 tablespoons) olive oil, as needed3 cloves garlic, as needed5 g (1 teaspoon) salt, to taste5 g (1 teaspoon) paprika1 sprig of parsley1 small bunch of coriander

Equipment:

Large cooking potMedium saucepanFine mesh strainerOven-safe baking dish

With all your ingredients and equipment gathered, you are ready to get started!

Directions

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 180°C (350°F) for about 10 minutes.
Remove from the oven, sprinkle with chopped coriander, and serve immediately.

Recipe Tips

•

When cooking the codfish, ensure it is fully thawed if previously frozen. Cooking frozen fish can lead to uneven cooking and a rubbery texture. To thaw, place it in the refrigerator overnight or run it under cold water for about 30 minutes.

•

For the seafood stock, consider making it a day in advance to enhance the flavors. Use fish bones and shells from shrimp or clams, along with aromatics like onion, celery, and bay leaves for a richer base.

•

Be careful not to overcook the shrimp and clams; they should be cooked just until the shrimp turn pink and clams open. Overcooking can result in a tough texture, diminishing the overall quality of the dish.

Adapted from a Recipe by: Receitas de Portugal

Nutritional Facts (Per Serving)

Calories

480 kcal

Fat

14 g

Carbs

12 g

Protein

68 g

Frequently Asked Questions

What can I substitute for codfish in this recipe?

You can substitute codfish with other firm white fish such as haddock, pollock, or tilapia. Just ensure that the fish is thick enough to hold up during the cooking process.

How should I store leftovers from this Easy Portuguese Sailor Style Codfish dish?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven or on the stovetop over low heat to avoid overcooking the fish and seafood.

What if I don't have seafood stock?

If you don’t have seafood stock, you can use vegetable stock or chicken stock as a substitute. Alternatively, you could make a quick stock by simmering shrimp shells, water, and seasonings for about 30 minutes.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and crisp wine complements the seafood and enhances the fresh flavors of the dish.

General: Sauvignon Blanc - The acidity and citrus notes in Sauvignon Blanc work well with the codfish and shellfish, balancing the richness of the dish.

Beer

Portuguese: Super Bock - This pale lager has a light body and clean finish, making it a refreshing choice alongside seafood dishes.

General: Pilsner - A classic Pilsner offers a crisp and refreshing profile that pairs well with the salty and savory elements of the codfish recipe.

Other Beverages

Tea: Herbal Tea: A light herbal tea, such as chamomile or mint, can provide a soothing contrast to the richness of the seafood dish while enhancing the overall dining experience.

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