Slide 2:
Ingredients:
1 sea bass of at least 3 kg (cleaned and scaled with head)6 medium ripe tomatoes
2 large onions3 dl of white wine with a fish broth dissolved2 dl olive oilJuice of 1 lemon3 garlic cloves2 tablespoons full of chopped parsley1 tablespoon full of oregano2 bay leavesSalt and pepper Recipe for Baked Seabass
Slide 3:
Preparation:
Make 3 light cuts in each sea bass fillet. In a clay pan, season the fish with wine, fish stock, olive oil, lemon juice, chopped garlic, salt and pepper.Cover with plastic film and leave to marinate in the refrigerator for 2 hours.After spread over the bass the onions, sliced, diced tomatoes and bay leaves into squares. Sprinkle well with the parsley and oregano.Take it to roast in a pre-heated hoven of 180 Cº for about 30 minutes. Spread the sauce over the fish. Serve with baked potatoes.
Slide 4:
Recipe for ‘Bacalhau á Brás’ Ingredients:
750 g of previously watered codfish
750 g of potatoes
½ kg onions
3 ½ dl olive oil
1 garlic clove
6 eggs
Chopped parsley, salt and pepper
Slide 5:
Preparation:
Shred and clean the cod. Cut the potatoes into sticks and the onions into slices. Fry the crushed garlic in olive oil, remove when golden, put the patatoes and fry them slightly, remove them to the side with a spatula. In the same oil, fry the onions until they get golden, remove them and add the cod. Mix everything, and remove from heat. Beat the eggs seasoned with salt and pepper and bind them to the preparation and return to medium heat, stirring constantly with a fork until the eggs get involved in the mixture, but very softly. Serve immediately on heated dish and sprinkle with plenty of chopped parsley.
Slide 6:
Work done by:
Daniel Pereira, nº7
Nuno Barreira, nº20
Gonçalo Costa, nº21
9th A