Portugal-Inspired Recipes

I’ve just returned from a Viking River Trip in Portugal where we toured and tasted the port made from the grapes that are grown along the Douro River. We also tasted fabulous breads, local wines and food, incredible olives and almonds from the region.

Pedro Ribeiro, the executive chef of the vessel Porto Viking Torgil, is a young chef, but his repertoire and expertise are amazing. The entire crew on board was also extremely capable and accommodating. I cannot resist sharing two of Chef Pedro’s recipes that I’ve adapted: A Portuguese fish stew and almond cupcakes.

It’s important to know small custard tarts are the signature dish of every Portuguese baker. Chef Pedro makes the classic tart, but he created different tarts made with local almonds. The tarts are dense and moist; serve them with ice cream and fresh fruit for dessert or at breakfast with coffee.

The base of a good stew is the fish stock. Make it ahead and either refrigerate it for two to three days or freeze it for up to two weeks. This San Francisco Cioppino is a variation of the Portuguese stew.

Bon appétit!

Portuguese Fish Stew(Serves 6-8)For fish stock:About 3 tablespoons olive oil

2 large onions, sliced

3 cloves garlic, crushed

1 bay leaf

Pinch saffron threads

1 tablespoon unsalted butter

1 tablespoon tomato paste

1 1/2 quarts cold water

16 ounces prepared clam juice (2, 8-ounce jars)

8 parsley stemsFor the stew:4 pounds little neck clams, scrubbed and soaked in ice water

2 pounds shrimp with shells, rinsed

3 to 4 pounds fresh fish fillets (halibut, flounder, or bass, cut into chunks (with skin)

2 to 3 tablespoons olive oil

1/2 pound chorizo or Portuguese sausage, cut into 1/4 inch slices

2 or 3 slices prosciutto, chopped

2 large onions, chopped

2 cloves garlic, minced

Pinch saffron threads

2 carrots, peeled and chopped

1, 14.5-ounce can of plum tomatoes, roughly chopped

Splash of white wine

5 to 6 potatoes, peeled and cut into bite-sized pieces

1 bay leaf

6 to 8 cups fish stock, simmering

Salt and freshly ground black pepper to taste

Chopped fresh parsley for garnishTo prepare fish stock: In a stockpot over medium high heat, add oil, onions, garlic, bay leaf, and sauté until onions are soft.

Add saffron, butter, tomato paste, water, clam juice, and parsley stems.

Cover, bring to a boil, and simmer for 30 minutes.

Set a fine mesh strainer over a large bowl and strain out the solids.

Reserve the stock (taste and adjust the seasonings) discard the solids.

Can be refrigerated or frozen.To prepare the stew and serve: Bring fish stock to a simmer.

In a large heavy saucepan with a tight fitting lid over moderate high heat, add oil, and sauté chorizo and prosciutto until brown, about 15 minutes.

Add onions and sauté until they begin to soften, about three minutes.

Add garlic, saffron and carrots and sauté about four minutes, stir in tomatoes and wine and stir to deglaze the pan.

Add potatoes, bay leaf, and simmering stock and bring to a boil.

Reduce the heat and simmer until potatoes are nearly cooked about 10 to 15 minutes.

Taste and adjust the seasonings.

Remove the bay leaf.

Just before serving, add clams, cover the pot, shake it to distribute them, add shrimp and fish fillets, cover (add hot water if necessary) and cook covered until the clams open, about five to seven minutes.

Discard any unopened clams.

Garnish with parsley and bring the pot to the table and ladle into soup bowls.

Serve with crusty artisan bread.Queijadas De Amêndoa

(Portuguese Almond Cupcakes)Adapted from Pedro Ribeiro (About 1 dozen cupcakes)1/2 cup water

3/4 cup sugar

Pinch of sea salt

8 ounces cream cheese

2 tablespoons unsalted butter

3 large eggs

3 egg yolks

1/2 cup (2 ounces) finely ground almonds

1 tablespoon pure vanilla extract

2/3 cup sifted all-purpose flour

Powdered sugar for dusting

1/4 cup chopped almondsTo prepare:Preheat the oven to 375 degrees F.

Grease 12 cupcake molds with Pam or melted butter and set aside.

In a heavy saucepan over moderate heat, add water, sugar, salt, cream cheese, butter and bring to a boil, beating with hand-held electric mixer until smooth.

Meanwhile, in the food processor, process eggs and egg yolks together until frothy, add ground almonds and process until blended.

Whisk eggs/almond into hot mixture, cook, stirring constantly until smooth.

Whisk in vanilla and flour until well mixed.

Fill the prepared molds with the batter and bake until golden brown, about 20 minutes or until a toothpick comes out clean.

Dust tops with powdered sugar and cover with chopped almonds.

Cool on a rack.San Francisco-Style Cioppino(Serves 8-10)12-18 little neck clams, scrubbed, soaked in ice water

12 to 24 mussels, scrubbed, soaked in ice water

1 1/2 pounds extra large shrimp, peeled and deveined

1 1/2 pounds sea scallops, tiny muscle removed

1 1/2 pounds fresh fish fillets (halibut, flounder, bass, etc.) cut into chunks

About 3 tablespoons olive oil

1 tablespoon unsalted butter

1 large leek, white parts only, chopped

1 large onion, chopped

2 cloves garlic, chopped

1 head fennel, chopped

1 tablespoon dry basil leaves

1 teaspoon thyme

1/2 teaspoon oregano

Pinch red pepper flakes to taste

4 large tomatoes, cored and seeded and roughly chopped

1 1/2 cup red wine or more to taste

2 quarts homemade fish stock, simmering, (from previous recipe)

Sea salt and freshly ground black pepper to tasteTo prepare:In a large heavy saucepan over moderate high heat, coat the bottom with oil and butter.

Add leek, onion, garlic, fennel, and sauté, stirring often until they begin to soften.

Add basil, thyme, oregano, red pepper flakes, and continue sautéing until soft and translucent, but not browned, about 10 minutes in total.

Meanwhile, add tomatoes and their juice to the vegetables.

Taste and adjust the seasonings.

Add wine, bring to a boil, and reduce the liquid by half.

Slowly add stock and bring to a simmer.

Add clams and mussels, then shrimp, scallops, fish fillets, and cover, bring to a steaming simmer.

Steam until clams and mussels have opened, and fish is cooked, approximately 10 minutes.

Taste and adjust the seasonings.

Divide the seafood among warm soup bowls and ladle broth on top.

Garnish with sprig of parsley and serve with garlic bread.