Gastronomy

FISHERMAN'S SOUP

Ingredients:

• 250g/9oz Mackerel Fillets
• 250g/9oz Whiting fillets
• 300g/11oz Hake fillets
• 3 tbsp Plain Flour
• 3 Large Onions, thinly sliced
• 2 Garlic Cloves, crushed
• 4 tbsp Olive Oil
• 1/2 tbsp Freshly chopped Fines Herbes
• 1/2 teasp Paprika
• 1L/2pts Fish stock
• Salt and Black Pepper
• 4 Slices of French Bread
• 2 tbsp Lemon juice

Preparation:

1. Wipe the fish fillets and remove the skin. Cut flesh into neat pieces and toss in the flour.

2. Heat the oil in a large saucepan, add the onions and garlic and fry over a moderate heat till golden. Add the fines herbs and paprika and mix well then add the fish and any excess flour and fry for 5 minutes, stirring. Gradually add the stock and bring to the boil, stirring constantly. Season, cover and simmer for 15 minutes.

3. Meanwhile, toast the bread on both sides and put into 4 individual warmed deep soup bowls. Stir the lemon juice into the soup and adjust the seasoning to taste.

4. To serve - pour the soup over the toast and serve immediately.

GREEN SOUP

Ingredients:

2 tbsp Olive Oil

·         1 large Onion, chopped

·         2 Garlic Cloves, thinly sliced

·         150g/+5oz Chouriço Sausage, diced

·         3 large Potatoes, peeled and diced

·         1.1L/40fl.oz. Water

·         400g/14oz Kale or Collard Greens, cut into very fine strips (julienne)

·         Salt and pepper to taste

Preparation:

1. Heat the olive oil in a large saucepan, add the onions and cook for about 5 minutes until soft and transparent, stirring from time to time.

2. Add the garlic and half the chouriço and cook, stirring for 2 minutes.

3. Add the potatoes and water, bring to a boil then reduce the heat, and simmer for 15-20 minutes or until the potatoes are tender.

4. Allow the soup to cool a little then transfer to a food processor or liquidiser and process until smooth.

5. Return the soup to the saucepan together with the greens, salt and pepper, bring back to a boil, stirring then reduce the heat and simmer for 5 minutes.

6. To serve – transfer to serving bowls and garnish with the remaining cubes of chouriço.

POTUGUESE FOOD

Portuguese cuisine is characterised by rich, filling and full-flavoured dishes and is a prime example of a Mediterranean diet. The influence of Portugal's former colonial possessions is clear, especially in the wide variety of spices used. These include piri piri (small, fiery chilli peppers), as well as cinnamon, vanilla and saffron. There are also Arab and Moorish influences, especially in the south of the country. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley.