Sharing recipes inspired by the dishes that he grew up eating, Mendes takes you to his beloved Lisbon, revealing the secrets for re-creating the city's most vibrant dishes. Via evocative essays and luminous photography, Mendes gives recipes for delicious bolas de Berlim (fluffy doughnuts often sold on the beach), sizzling squid with coriander, and roasted orange-rub pork belly with fennel. This is a heart-warming and intimate look at a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Mendes's portraits of Lisbon's idiosyncrasies are threaded throughout the pages: impromptu sardine grills, endless snacking, and city-wide street carnivals. With gorgeous location photography, this book will bring to life Portugal's magnificent capital city and its fabulous cuisine.
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Portuguese fish stew
Caldeirada is a kind of baked fish stew, in which the various types of fish and vegetables are sliced and layered on top of each other before being doused with white wine and extra-virgin olive oil and baked. You can play around with the layers and change up ingredients, but make sure you slice the vegetables very thinly so that they cook at the same pace as the fish.
A pinch of saffron
1 garlic clove, halved
10 ounces/300 g potatoes, such as Yukon gold, very thinly sliced
4 tablespoons/50 g butter, cubed
5 ripe plum tomatoes, sliced horizontally 1 white onion, very thinly sliced
1 bulb fennel, trimmed and very thinly sliced Flaky sea salt and ground white pepper
14 ounces/400 g red mullet or sea bass fillets, each fillet sliced into 3 pieces
Extra-virgin olive oil, to drizzle 7/8 cup/200 ml white wine
A handful of parsley leaves, finely chopped
Pour 1 tablespoon of boiling water over the saffron in a small bowl. Rub the cut garlic clove all around the inside of a shallow baking dish, ideally one with a lid. Arrange half the potatoes
in the bottom of the dish and put half the butter on top. Follow with a layer of half the tomatoes, onion, and fennel, then the rest of the potatoes. Season every layer with salt, pepper, and paprika. Make a layer of fish, then the remaining onion and fennel, and finally the remaining tomatoes. Dot the remaining butter on top and drizzle with olive oil. Mix the saffron with the wine and pour it over the dish. Leave to marinate for 1 hour.
Preheat the oven to 355°F/180°C (convection 320°F/160°C). Cover the dish with a lid or foil and bake for 20 minutes. Remove the lid and bake for another 20 minutes. Sprinkle the chopped parsley on top just before serving.