Este prato de espadarte é a prova de que a simplicidade pode ser sinónimo de requinte. Um bife de peixe suculento, cozinhado lentamente num creme de marisco rico e aveludado, resulta numa refeição que conforta o estômago e a alma. Acompanhado pelas clássicas batatinhas fritas e uma salada fresca, é a escolha perfeita para um jantar especial sem complicações.

Ingredientes (2 Pessoas)

  • 2 bifes de espadarte frescos
  • sal
  • pimenta
  • 1 cubo de caldo de peixe
  • 1 cubo de caldo de marisco
  • 150 ml de polpa de tomate
  • 150 ml de vinho branco seco
  • 200 ml de água
  • 1 embalagem de creme de marisco
  • 50 gr de margarina
  • 250 gr de batatinhas cortadas em quartos
  • óleo para fritar
  • 1 alface
  • azeite
  • vinagre

Preparação

  1. Tempere os bifes com sal e pimenta.
  2. Num tacho coloque a embalagem de creme de marisco, os caldos de peixe e marisco, a polpa de tomate, o vinho branco, a água e a margarina.
  3. Leve a lume médio.
  4. Quando levantar fervura, coloque os bifes de espadarte.
  5. Deixe-os mergulhar no creme de marisco.
  6. Estufe por 25 minutos.
  7. Leve uma frigideira ao lume com óleo.
  8. Quando o óleo estiver bem quente, frite as batatinhas.
  9. Escorra-as em papel absorvente.
  10. Sirva o espadarte acompanhado com as batatinhas fritas e com uma salada de alface, apenas temperada de um pouco de sal, algumas gotas de azeite e vinagre.

From the Atlantic coast of Portugal, here’s a taste of the sea for your table.

Swordfish in a Creamy Seafood Sauce

Swordfish, with its firm, meaty texture, is often referred to as the steak of the sea, and this recipe treats it with the reverence it deserves. This dish is a fantastic example of a modern Portuguese “estufado” (stew), where the swordfish steaks are gently simmered in a rich and savoury sauce until perfectly tender. It’s a quick and clever recipe that delivers deep flavour with minimal effort.

The secret to the sauce’s flavour is the use of a “creme de marisco” soup mix as its base—a popular shortcut in many Portuguese kitchens for creating a flavourful seafood sauce in minutes. This is enriched with tomato and white wine, creating a beautifully balanced and velvety sauce that perfectly complements the robust fish.

For a more intense seafood flavour, you could add a handful of fresh prawns or clams to the sauce in the last few minutes of cooking. While the classic pairing of crispy fried potatoes is hard to beat, this dish would also be wonderful served with fluffy white rice or some crusty bread to soak up every last drop of the delicious sauce.

Ingredients (Serves 2)

  • 2 fresh swordfish steaks
  • Salt
  • Freshly ground black pepper
  • 1 fish stock cube
  • 1 seafood stock cube
  • 150ml tomato pulp (passata)
  • 150ml dry white wine
  • 200ml water
  • 1 packet of cream of seafood soup mix
  • 50g margarine or butter
  • 250g small potatoes, cut into quarters
  • Vegetable oil, for frying
  • 1 head of lettuce
  • Olive oil
  • Vinegar

Method

  1. Season the swordfish steaks with salt and pepper.
  2. In a pot, combine the cream of seafood soup mix, the fish and seafood stock cubes, the tomato pulp, white wine, water, and margarine.
  3. Place over a medium heat.
  4. When it comes to a boil, add the swordfish steaks.
  5. Allow them to be submerged in the seafood cream.
  6. Simmer for 25 minutes.
  7. Meanwhile, heat the vegetable oil in a frying pan.
  8. When the oil is very hot, fry the potatoes until golden and crisp.
  9. Drain them on absorbent kitchen paper.
  10. Serve the swordfish accompanied by the fried potatoes and a simple salad of lettuce, seasoned only with a little salt, a few drops of olive oil, and vinegar.