Pickerel and perch are lean, finely flaked fish that are perfect for frying – especially by the lakeside when freshly caught.
This dish takes about 25 minutes to make - just enough time to cook a pot of spinach noodles or potatoes to mash and serve alongside.
Prepared in all the coastal cities and towns of Portugal, this layered fish, shellfish, potato and tomato stew, called caldeirada, is wonderful for entertaining. It's bountiful enough to satisfy a crowd and requires little effort to prepare.
Other meaty-fleshed fish, such as grouper or tilapia, can replace the red snapper. Serve with steamed green beans and Fried Plantains (see below).
This quiche-style dish is rich with potatoes, cheese and pancetta - perfect for a light lunch or dinner.
You can use smooth Dijon mustard instead of the grainy, but the grainy does add texture.
