A Cozinha do Mar · The Atlantic Table

Portuguese Coastal Cooking Without Vegetable Oil

From the fishing harbours of the Atlantic to the village hearth, these are the dishes of coastal Portugal, made with deep green olive oil, slow rendered lard, and pure butter. Honest ingredients, salt air, and patience.

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Olive Oil✦ Lard✦ Pure Butter
A spread of Portuguese coastal seafood served at the table
✦ Caldeirada
From the recipe collection
No. 01

Azeite First

Every dish begins with azeite, the deep green olive oil that has anchored the Portuguese pantry for centuries.

No. 02

Slow Rendered Lard

Banha, the gently rendered pork lard of the countryside, brings a richness to broa and roasts that no refined oil can match.

No. 03

Never Vegetable Oil

No seed oils, no shortcuts. Only the honest fats the harbour kitchens of Portugal have always trusted.

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From Our Kitchen

Portuguese Coastal Recipes

Six beloved dishes from the Atlantic coast of Portugal, each made with honest fats that bring out the best in fish, bread, and every ingredient the sea gives us.

Salt Cod Bacalhau a Bras

Bacalhau à Brás

45 min·4 servings·Medium

Shredded salt cod folded with thin straw potatoes, sweet onions, and softly scrambled eggs. The most beloved comfort dish of Lisbon, finished with olives and parsley.

Ingredients

  • 500g salt cod, soaked and shredded
  • 4 large potatoes, cut into thin matchsticks
  • 2 onions, thinly sliced
  • 3 cloves garlic, minced
  • 6 eggs, lightly beaten
  • 5 tbsp olive oil
  • 1 bay leaf
  • Handful black olives
  • 1 cup parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Fry the potato matchsticks in olive oil over medium heat until golden and crisp, then set aside on a rack.
  2. In the same olive oil, soften the onions, garlic, and bay leaf slowly until sweet and translucent.
  3. Add the shredded salt cod and warm it through gently for a few minutes.
  4. Fold in the crisp potatoes, then pour over the beaten eggs and stir off the heat until just creamy.
  5. Season with pepper and a little salt, taking care as the cod is already salty.
  6. Scatter black olives and parsley over the top and serve at once.
Fish Stew Caldeirada de Peixe

Caldeirada de Peixe

1 hr·6 servings·Medium

A layered fisherman's stew of mixed Atlantic fish, potatoes, peppers, and tomatoes, built in one pot and simmered gently. The dish the boats brought home along the coast.

Ingredients

  • 1kg mixed firm fish (hake, monkfish, sea bass), in chunks
  • 4 potatoes, sliced into rounds
  • 2 onions, sliced
  • 2 bell peppers, sliced
  • 4 ripe tomatoes, sliced
  • 4 cloves garlic, sliced
  • 1/2 cup olive oil
  • 1 bay leaf and a pinch of paprika
  • 1 cup white wine
  • Fresh parsley and coriander to finish

Instructions

  1. Drizzle olive oil into a wide pot and lay down a base of sliced onions, garlic, and bay leaf.
  2. Layer the potatoes, peppers, and tomatoes over the onions, seasoning each layer.
  3. Arrange the fish chunks on top and sprinkle with paprika and herbs.
  4. Pour over the white wine and the remaining olive oil, then cover tightly.
  5. Simmer gently for about 35 minutes without stirring, just shaking the pot now and then.
  6. Rest for 10 minutes, scatter with fresh parsley and coriander, and serve from the pot.
From the Grill Frango Piri Piri

Frango Piri-Piri

1 hr 15 min·4 servings·Easy

Spatchcocked chicken bathed in a fiery piri-piri marinade of chili, garlic, and lemon, basted with olive oil over the grill. The smell of a coastal Sunday churrasqueira.

Ingredients

  • 1 whole chicken, spatchcocked
  • 6 piri-piri or small red chilies, chopped
  • 6 cloves garlic, crushed
  • Juice of 2 lemons
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp sweet paprika
  • 1 tsp dried oregano
  • 1 bay leaf, crumbled
  • Sea salt to taste

Instructions

  1. Blend the chilies, garlic, lemon juice, olive oil, vinegar, paprika, oregano, bay, and salt into a loose marinade.
  2. Coat the spatchcocked chicken all over and marinate for at least 2 hours, ideally overnight.
  3. Grill skin side down over medium coals until deeply charred, then turn.
  4. Baste often with the reserved marinade as the chicken cooks through, about 35 to 40 minutes.
  5. Brush with a final spoon of olive oil and a squeeze of lemon near the end.
  6. Rest 5 minutes, cut into pieces, and serve with the pan juices.
Soup Caldo Verde

Caldo Verde

50 min·6 servings·Easy

A velvety potato base ribboned with finely shredded kale and a slick of green olive oil, dotted with smoky chouriço. The national soup of the Portuguese table.

Ingredients

  • 5 floury potatoes, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, sliced
  • 300g couve (kale or collard), very finely shredded
  • 1 small chouriço, thinly sliced
  • 1/3 cup olive oil, plus more to finish
  • 1.5 litres water
  • 1 bay leaf
  • Sea salt to taste
  • Black pepper to taste

Instructions

  1. Soften the onion and garlic in olive oil with the bay leaf until fragrant.
  2. Add the potatoes and water, season with salt, and simmer until the potatoes are very soft.
  3. Remove the bay leaf and blend the base until completely smooth.
  4. Crisp the sliced chouriço briefly in a dry pan to release its smoky fat.
  5. Bring the soup back to a gentle simmer, stir in the shredded kale, and cook 5 minutes until tender but still green.
  6. Ladle into bowls, top with chouriço, and finish each with a generous thread of olive oil.
Bread Broa de Milho

Broa de Milho

3 hr·1 large loaf·Medium

A dense, golden cornbread with a crackling crust and tender crumb, enriched with a little lard. The rustic loaf of northern Portugal, baked to carry caldo verde.

Ingredients

  • 2 cups fine cornmeal (maize flour)
  • 2 cups rye or wheat flour
  • 1 tbsp instant yeast
  • 1.5 tsp salt
  • 2 tbsp lard, softened
  • 1 cup boiling water (for the cornmeal)
  • 1 cup warm water
  • 1 tsp sugar
  • Extra cornmeal for dusting

Instructions

  1. Scald the cornmeal with the boiling water and stir into a thick paste, then let it cool to warm.
  2. Mix in the yeast, sugar, salt, softened lard, and warm water, then work in the rye flour to a stiff dough.
  3. Knead briefly, shape into a high round, and dust the top with cornmeal.
  4. Cover and let rise in a warm spot for about 1.5 hours until puffed and cracked on top.
  5. Bake at 220°C (430°F) for 15 minutes, then lower to 190°C (375°F) for 30 minutes more.
  6. Cool fully on a rack so the crumb sets before slicing thickly.
Dessert Pasteis de Nata

Pastéis de Nata

1 hr 30 min·12 tarts·Hard

The famous custard tarts of Lisbon, with shatteringly crisp butter pastry and a creamy egg custard scorched dark on top. Best eaten warm with a dusting of cinnamon.

Ingredients

  • 1 sheet all-butter puff pastry
  • 2 tbsp soft butter for rolling
  • 500ml whole milk
  • 6 egg yolks
  • 1 cup sugar
  • 3 tbsp cornflour
  • 1 cinnamon stick
  • 1 strip lemon peel
  • 1 tsp vanilla
  • Ground cinnamon to finish

Instructions

  1. Brush the pastry sheet with soft butter, roll it tightly into a log, and slice into 12 discs. Press each into a muffin tin.
  2. Warm the milk with the cinnamon stick and lemon peel, then whisk the cornflour and sugar into a little of it.
  3. Return everything to the pan and cook gently until the custard thickens, then remove the cinnamon and peel.
  4. Whisk in the egg yolks and vanilla off the heat until smooth and glossy.
  5. Fill each pastry case three quarters full with the warm custard.
  6. Bake at the highest oven setting, around 250°C (480°F), for 12 to 15 minutes until the tops are blistered and dark.
  7. Cool briefly, then dust with ground cinnamon and serve warm.
A coastal Portuguese kitchen with fresh produce and olive oil
Meet the Cook

The Kitchen Behind Brevaris Cozinha

Brevaris Cozinha is a small home kitchen devoted to the cooking of the Portuguese coast, where the morning catch sets the menu and a generous table is the only ambition. We write the recipes the way they have always been cooked in the harbour villages of the Atlantic, slowly, simply, and with the salt still on the air.

Our one house rule is an old one. Azeite pressed from the fruit, banha rendered gently over a low flame, butter and nothing else. You will never find vegetable oil in our pans, because it was never in the pans we learned from.

Bom proveito, to your table.

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