Atlantic Portuguese Cuisine Recipe

Prepare seafood

Rinse the sea bream inside and out and pat dry. Score the skin 3–4 times per side. Season cavity and both sides lightly with 1 tsp sea salt and 1/2 tsp black pepper; stuff each cavity with a few parsley sprigs and one lemon wedge. Rinse clams thoroughly, discard any that remain open. Peel and devein prawns leaving tails intact. Slice chouriço and chop herbs; set aside.

Halve the baby potatoes and parboil in salted water for 8–10 minutes until just fork-tender; drain and toss with 1 tbs olive oil and a pinch of salt to prevent sticking.

Chop tomatoes, slice garlic and onion, julienne red pepper. Measure spices, wine and stock so everything is ready (mise en place).

Color and sweat aromatics

In a large wide pan or shallow casserole (that can hold the fish) heat 2 tbs olive oil over medium heat. Add the sliced chouriço and cook 2–3 minutes until it releases fat and begins to color. Remove with a slotted spoon and set aside, leaving the oil in the pan. Add 2 tbs olive oil, then the sliced garlic and chopped onion; sweat gently 4–5 minutes until translucent but not browned.

Build the sauce

Add the julienned red pepper and cook 2 minutes. Stir in the chopped tomatoes, smoked and sweet paprika, and a pinch of salt. Cook 6–8 minutes, breaking down the tomatoes until a loose sauce forms and oil begins to separate. Pour in the white wine and cook 2 minutes to reduce alcohol. Add fish stock and bring to a simmer.

Add potatoes

Nestle the parboiled potatoes into the simmering sauce, cut side down where possible. Simmer gently 5 minutes to allow potatoes to absorb flavor; adjust seasoning with 1/2–1 tsp salt and pepper to taste.

Add clams, prawns and fish

Increase heat to medium-high so the sauce is at a lively simmer. Scatter the clams into the sauce and cover the pan for 3 minutes. Remove lid, add the prawns and the reserved chouriço, nestle the whole sea bream on top of the potatoes and sauce. Cover and cook 6–8 minutes (depending on fish size) until prawns turn pink and clams open and the sea bream is opaque through the thickest part. Check clams and discard any unopened shells.

If the fish is thicker and needs more time, finish in a 180°C (350°F) oven for 6–8 minutes uncovered, or until an instant-read thermometer in the thickest part reads 56–60°C (133–140°F) depending on preferred doneness. Spoon sauce and juices over the fish a couple of times while it finishes.

Final seasoning and herbs

Remove from heat. Stir chopped parsley and coriander into the sauce (reserve a little for garnish). Drizzle 2 tbs finishing olive oil and 2 tbs fresh lemon juice over the fish and seafood. Taste and adjust salt and pepper.

Transfer the fish carefully to a large serving platter surrounded by potatoes, clams and prawns. Spoon the chouriço and sauce over everything so the flavors mingle. Garnish with remaining parsley/coriander and microgreens. Serve with lemon wedges alongside.

Serve immediately at the table family-style with crusty bread (to mop up sauce) and a chilled Vinho Verde or Portuguese white wine.