5 fishy feasts from Portugal
Escape the fickle summer weather with these five light, fresh recipes from Portugal’s sunny shores
1. Ameijoas à bulhão pato (clams)
1. Ameijoas à bulhão pato (clams)Ingredients:
500g of clams
1 fresh chilli, finely chopped
2 garlic cloves, minced
2 tsp ginger, minced
2 shallots, finely chopped
½ bunch of coriander, chopped coarsely
A pod of lemongrass, coarsely chopped
25ml white wine
Olive oil, to taste
1. In a Portuguese cataplana pan (or a heavy pan with lid), heat a little olive oil, sauté the shallot, garlic, ginger, chilli and lemongrass. Sauté for one or two minutes.
2. Add the clams and mix well with the remaining ingredients. Refresh with the white wine and add the coriander.
3. Close the cataplana lid and let the clams open (this takes around about three minutes).
4. Serve with a few drops of lemon juice.
Chef Henrique Sá Pessoa
Restaurante Alma – Lisboa
