Prep 5 mins
Cook 10 mins
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.
- 118.29 ml olive oil, left over from frying fish if not too dark or 118.29 ml fresh olive oil
- 1 small onion, finely chopped (about 1/2 cup)
- 6 garlic cloves, finely chopped
- 1 bay leaf
- 59.14 ml finely chopped parsley
- 14.79 ml paprika or 14.79 ml smoked paprika
- 118.29 ml cider vinegar or 118.29 ml red wine vinegar
- 2.46 ml coarse salt (to taste)
- 1.23 ml white pepper or 1.23 ml black pepper
- 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.
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.
This definitely has 'Wow' factor. the only change I made was to use just half of the cider vinegar called for, as we preferred a more olive oil dressing. I also used dried parsley (on hand). This was easy to make, and great served over baked tilapia. This would be good on chicken or anything grilled. I can't wait to grill some shrimp and baste it with this stuff. Thanks for another great recipe Kathy! Made for PRMR.