Lagos is famous for its farmers and fish markets. And what’s the best Portuguese dish combining fresh seafood with home-grown vegetables? We firmly believe it’s Caldeirada de Peixe, a traditional Portuguese stew with fish, clams, tomatoes, onions, paprika and more. By the way, ‘traditional’ doesn’t mean boring. No, our Caldeirada recipe is unique, with a modern twist inspired by our trips to Andalusia and Alentejo.
Bacalhau has become an iconic ingredient of many Portuguese dishes since the time of great discoveries of the New World. The only way to preserve fish at that time was drying and salting. The codfish is very suitable for drying, as it is low in oils and fats. Moreover, this preservation process makes the dried and then re-hydrated codfish tastier than the fresh cod.
Ameijoas a Bulhão Pato is a famous Portuguese appetizer with Venus clams in white wine. This dish is originally from Extremadura region on the Portuguese-Spanish border. It’s named after the 19th-century poet Raimundo António de Bulhão Pato, a well-known gourmand who loved this dish. We totally agree with his choice.
Roll de Beringela is an eggplant roll with soft cheese, walnuts and cilantro. This appetizer combines home-grown eggplants from the Lagos farmers’ market with the famous Portuguese requeijão. Requeijão is a fresh, not salted, ricotta-like cheese with a delicate flavour.