Three Pasta Salad with Smoked Fish and Vegetables

Preparation

Cook the different types of pasta separately in plenty of water with salt and a little olive oil. Once cooked rinse in running cold water and drain. Remove the peel from the asparagus and cook them. Cut the fish and vegetables into thin strips. Mix all the ingredients, season with salt, olive oil and lemon juice and refrigerate so that it is very cool before serving.

Sardines on a Hot Plate

Preparation

This typical dish of Gândaras can be served at any table because it is a hymn to taste and tradition. The sardines should be big and fat, descaled by hand and seasoned with salt. They should stay untouched for two hours.

Obtain and clean ribbed roof tile. Dust it with corn flour. Envelop the sardines in the same flour and pour them carefully on the tile. Place the tile in the oven to bake. Serve with crushed jacket baked potatoes and boiled cabbage drizzled with olive oil.

This dish goes well with a glass of red wine.

Grilled salmon with mustard and lemon

Preparation

Try to obtain Norwegian salmon. They say it's the best! Cut it in loin steaks or fillets, whichever you like best. Season with a little salt and grill immediately. Do not grill the fish too much.

When grilled, spread the mustard on the salmon. Boil the cauliflower and when well drained, serve individual portions, cover with grated cheese and bake it au gratin.

Boil the potatoes and celery and season them with olive oil. Serve piping hot.

Steamed salt cod

Preparation

Select the part of the salt cod you like best of all, and leave to soak with the skin side facing up. Change the water frequently, the more you change the water the better it will be, until the fish is fully desalted. Soak the chick peas overnight so that they become softer and easier to cook.

Choose turnip greens that are lush and prepare them for cooking. Peel the potatoes and cut the cucumbers in a decorative way. Cook the cod in a steamer. Separately, boil the chick peas, turnip greens, potatoes and cucumber.

Once cooked, arrange them on the same dish and drizzle generously with olive oil.

Accompany with a glass of this year’s red wine if you are allowed to drink.

Cod and Shrimp Braz

Preparation

Shellfish broth: Sauté the onions with olive oil, shrimp shells and ripe tomato. Add a little water and then boil for about 30 minutes. Blend, sieve and then set aside.

Boil the cod and then shred. Separately, sauté an onion and add the peeled shrimp and cod and mix well. Add the French fry crisps to the previous mixture, add the egg and 40 ml of the seafood broth. Rectify the seasoning.

Place a large ring in a deep plate and pour the cod preparation into this. Remove the ring, decorate with whole shrimp, fried parsley, olives crushed into paste and the remaining heated seafood broth.

Grilled salmon with crushed jacket baked potatoes, broccoli and carrot

Preparation

Season the salmon with salt, lemon and crushed garlic. Place the potatoes with skins seasoned only with salt in the oven to bake on a tray.

When they are baked hit them once with your hand to slightly crush them and drizzle with a dressing made with olive oil, garlic and lemon juice.

Steam the broccoli and carrot to avoid adding salt and to maintain their colour and nutritional value. In the meantime, grill the salmon.

Roupa Velha [Leftovers]

Preparation

Sauté the garlic and onion in olive oil. When transparent, mix in the already cooked potatoes, carrots and vegetables, cut into pieces. Add the cod separated out into flakes and eggs. Mix well and leave a few minutes to gain flavour.

Note: The meal on Christmas Eve is traditionally prepared so that there are sufficient leftovers to form the ingredients for "Roupa Velha" the following day, Christmas Day.

Source: Póvoa de Varzim Municipal Council

Baked salt cod

Preparation

Wash the previously soaked salt cod, and place in a saucepan with enough water to cover it. Boil, shred and set aside.

Boil the potatoes in the same water where the cod was cooked, being careful not to overcook them.

In an oven dish, place a layer of cod, a layer of onion, a layer of tomato, a layer of sliced potatoes, and finally a layer of bell pepper. Sprinkle with chopped parsley, some olives and drizzle with olive oil.

Bake at 180ºC for 30 minutes.

Fish with herbs

Preparation

Arrange the fish and cut it into pieces. Season with salt. Sauté onion and garlic cloves in olive oil. Add the bay leaf. Add the fish and let it stew for a few minutes. Add the tomato cut into pieces and the wine, stirring occasionally. Sprinkle on the chopped herbs.

Serve with boiled carrots and broccoli.

Cod Cannelloni

Preparation

Cook the cod flakes in boiling water seasoned with bay leaf for five minutes. Let them cool down in the broth. Sauté the onion and minced garlic in olive oil. Add the sliced leeks and cook until softened. Add the cream and boil until reduced by half. Mix in the cod and season with salt and pepper. Fill the cannelloni with this mixture and arrange them on a tray.

Boil the béchamel with 2 dl of the cod broth. Add the Parmesan cheese and pour the sauce over the cannelloni. Sprinkle with oregano and bake in oven at 190ºC for 30 minutes.

Remove from heat and serve immediately

Trout Fillets with Almonds

Preparation

Obtain two fillets from each trout and season with salt, pink pepper, lemon juice and a little olive oil. Leave to gain flavour for a short while. Dip each fillet into the chopped almonds and seal them in hot olive oil. Place the sealed fillets in the oven until well baked. Make a puree of carrots. Boil the spinach and sauté them in olive oil. Serve the fillets with the carrot puree and sautéed spinach.