Recipe by KateL
Entered for safe-keeping, as Portuguese cooking fascinates me, and this recipe promises some exciting left-overs. This can be used to marinate fish that has been fried or grilled: refrigerate for 2-3 days in the sauce, then serve. From Ana Patuleia Ortins' "Portuguese Homestyle Cooking." Of course, you can also pour over freshly cooked fish or serve it on the side. Edited 7/06/12 to add smoked paprika as an option.
Top Review by Mia #3
This is one of my favorite sauce for fish, as a Portuguese this is a must on fried fish.I've been making this sauce for years, I would'nt change a thing you certainly have it down pact.
- 1⁄2 cup olive oil, left over from frying fish if not too dark or 1⁄2 cup fresh olive oil
- 1 small onion, finely chopped (about 1/2 cup)
- 6 garlic cloves, finely chopped
- 1 bay leaf
- 1⁄4 cup finely chopped parsley
- 1 tablespoon paprika or 1 tablespoon smoked paprika
- 1⁄2 cup cider vinegar or 1⁄2 cup red wine vinegar
- 1⁄2 teaspoon coarse salt (to taste)
- 1⁄4 teaspoon white pepper or 1⁄4 teaspoon black pepper
Directions See How It's Made
- In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
- Add the bay leaf, parsley, and paprika.
- Heat through and remove from the heat.
- Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.