Bacalhau à Portuguesa com Molho Riquíssimo
This Portuguese-Style Baked Fish, inspired by my mother's beloved recipe, captures the essence of coastal flavors typical in the Portuguese cuisine of Southeast New England. Tender fish fillets, steeped in a rich tomato-based sauce infused with aromatic herbs and garlic, come together in a glorious bake. The dish is visually vibrant with fresh green peppers and zesty lemon, creating a delightful contrast to the savory undertones. Served with a side of al dente spaghetti or roasted potatoes, this meal promises to be a comforting and satisfying experience that evokes the warmth of family gatherings and cherished culinary traditions.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Fish fillets (cod, haddock, or other white fish)
2 lbs (Cut into even portions)
Olive oil
2 tablespoons (For sautéing)
Onion
1 (Chopped)
Leek
1 (Cleaned and sliced (white part only))
Garlic cloves
4 (Minced)
Canned plum tomatoes
1 1/2 cups (Drain and chop (about 1 medium-sized can))
Tomato paste
2 tablespoons (For enriching the sauce)
White wine
1 cup (For deglazing and flavor)
Cumin
1/2 teaspoon (Ground)
Oregano
1/2 teaspoon (Dried)
Rosemary
1/2 teaspoon (Dried)
Salt and pepper
To taste (For seasoning)
Green pepper
1 (Sliced)
Lemon
1 (Sliced)
Fresh parsley
1 bunch (Minced)
Instructions
1
Begin by heating the olive oil in a large skillet over medium heat.
2
Add the chopped onions, leeks, and minced garlic to the skillet. Sauté for about 5 minutes until the vegetables are tender and translucent.
3
Stir in the canned plum tomatoes, breaking them apart with a spoon, along with the tomato paste, cumin, oregano, rosemary, salt, and pepper. Allow the sauce to simmer for approximately 15 minutes to deepen the flavors.
4
While the sauce is simmering, preheat your oven to 350°F (175°C).
5
In a large baking pan, spread about one-third of the prepared tomato sauce evenly on the bottom.
6
Carefully arrange the fish fillets on top of the sauce, ensuring they are spaced evenly.
7
Top the fish with sliced green peppers, then pour the white wine evenly over the dish.
8
Garnish with fresh lemon slices on top of the fish.
9
Pour the remaining tomato sauce over the entire dish, ensuring the fish is well-coated.
10
Finish by sprinkling the minced parsley generously over everything.
11
Cover the baking pan with foil and bake in the preheated oven for about 25 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the foil in the last 5 minutes for a slightly crisp top if desired.
12
Serve hot with spaghetti or roasted potatoes, drizzling extra sauce over the top for added flavor. Enjoy this hearty meal that brings a taste of Portugal to your table!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Bacalhau à Portuguesa com Molho Riquíssimo?
It is a Portuguese-style baked fish dish featuring white fish fillets in a rich tomato-based sauce with aromatic herbs, garlic, and green peppers.
What types of fish are recommended for this recipe?
The recipe suggests using two pounds of white fish fillets such as cod or haddock.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long does the fish need to bake?
The fish should bake for about 25 minutes, or until it is cooked through and flakes easily with a fork.
Should the baking pan be covered?
Yes, cover the baking pan with foil during the baking process.
How can I get a slightly crisp top on the fish?
Remove the foil during the last 5 minutes of baking if you desire a slightly crisp top.
What side dishes go well with this Portuguese baked fish?
It is traditionally served with a side of al dente spaghetti or roasted potatoes.
What aromatics are used in the sauce?
The sauce uses chopped onion, sliced leeks (white part only), and four minced garlic cloves.
Which herbs and spices provide the flavor?
The dish is seasoned with ground cumin, dried oregano, dried rosemary, salt, pepper, and fresh parsley.
How are the canned tomatoes prepared for the sauce?
You should use 1 1/2 cups of canned plum tomatoes, drained and chopped.
What is the purpose of the tomato paste?
The tomato paste is used to enrich the sauce and deepen its flavor.
What type of wine is used in the recipe?
One cup of white wine is used for flavoring and deglazing.
How should the leeks be prepared?
Clean the leeks and use only the white part, then slice them.
When do I add the green peppers?
Arrange the sliced green peppers on top of the fish fillets before pouring the white wine and remaining sauce.
What is used as a garnish?
The dish is garnished with fresh lemon slices and a generous sprinkle of minced fresh parsley.
How do I prepare the sauce?
Sauté onions, leeks, and garlic in olive oil, then stir in tomatoes, tomato paste, and spices, simmering for about 15 minutes.
How much olive oil is needed?
The recipe calls for two tablespoons of olive oil for sautéing the vegetables.
How should the fish fillets be cut?
The fish should be cut into even portions to ensure uniform cooking.
Is this recipe considered healthy?
Yes, it is tagged as a healthy meal and a part of the Mediterranean diet.
What is the origin of this recipe's style?
The recipe is inspired by the coastal flavors typical of the Portuguese cuisine found in Southeast New England.
How much cumin is in the recipe?
The recipe uses 1/2 teaspoon of ground cumin.
How much rosemary is required?
Use 1/2 teaspoon of dried rosemary.
How much oregano is used?
The recipe calls for 1/2 teaspoon of dried oregano.
Can I use fresh parsley?
Yes, one bunch of minced fresh parsley is used to finish the dish.
How do I layer the ingredients in the baking pan?
Start with a layer of sauce, add the fish, then green peppers, wine, lemon slices, and finally the remaining sauce and parsley.
How many garlic cloves are used?
Four minced garlic cloves are included in the recipe.
What is the total number of ingredients in this dish?
There are 15 distinct ingredients in this recipe.
Is the fish seasoned directly?
While the sauce is seasoned, the recipe notes using salt and pepper to taste for general seasoning.
How many green peppers are needed?
One whole green pepper, sliced, is used for the topping.
How many lemons are required?
One lemon, sliced, is used to garnish the top of the fish.