Aveirotuna
Portugal's national dish is definitely bacalhau, which means stockfish.
The fish, preserved by drying, used to be decried as "poor people's food", but today it enjoys great reputation in its homeland and far beyond the borders of Portugal.
The average Portuguese eats seven kilograms of dried bacalhau per year and this is processed in the form of salads, soups, appetizers, main courses and desserts.
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Bacalhau Aveiro na Brasa - with garlic (stockfish) -
Bacalhau Aveiro with chickpeas and onions -
Tuna fillets with apple, dried tomatoes and piri piri in olive oil -
Tuna fillets with orange and cinnamon in olive oil Tuna fillets with orange and cinnamon in olive oil
Tuna fillets with orange and cinnamon in olive oil
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Kabeljau-Bäckchen in Olivenöl und Knoblauch -
Thunfischfilets mit Schinken, Oliven und Oregano -
Tuna fillet with Mexican salad in olive oil -
Bacalhau à Portuguesa mit Olivenöl und Knoblauch -
Thunfischfilets in Tomatensoße -
Kabeljau-Zungen in Olivenöl und Knoblauch -
Makrelenfilets mit Gemüsemarinade und Piri-Piri 🔥
