There’s something magical about the flavors of the ocean, and few cuisines capture it quite like Portuguese seafood. From the iconic bacalhau (salted cod) to the smoky aroma of grilled sardines, Portuguese cuisine is a love letter to the sea. But what if you live far from the coast—somewhere where fresh seafood is a rare find? Can you still savor those traditional Portuguese dishes? This challenge isn’t unique to Portuguese cuisine—many landlocked expats face similar questions when trying to recreate seafood traditions, whether it’s bacalhau à brás or finding practical seafood solutions for landlocked expats craving dishes like New England clam chowder.
Absolutely! With a bit of creativity, the right fresh ingredients, and a touch of olive oil, you can bring Portugal’s vibrant culture and coastal charm to your own kitchen. This culinary journey will show you how to recreate authentic Portuguese seafood recipes and adapt them for a landlocked lifestyle.
Portugal’s Seafood Tradition: A Deeply Rooted Heritage
Portugal’s rich history with the sea is centuries deep. From fearless explorers crossing the Douro River to humble fishermen along the Minho region and Alentejo coast, seafood has always been more than food—it’s part of the national soul.
Traditional Portuguese dishes often blend simple ingredients with bold seasoning—garlic, onion, bay leaves, and of course, plenty of olive oil. These flavors appear in home kitchens, seaside markets, and local restaurants across the country. Portugal's culinary heritage is deeply rooted in its regions, where certain foods hold special significance and reflect the unique identities of each area.
A fun fact: Portugal has more recipes for salted cod than there are days in a year! From bacalhau à Brás (shredded cod with eggs and fried potatoes) to cataplana de marisco, these meals represent centuries of culinary adaptation and pride.
The Foundation: Hawker Centres and Street Food Culture
Bacalhau à Brás – The King of Portuguese Cuisine
Few Portuguese dishes are as beloved as bacalhau à Brás, a hearty dish of shredded cod, eggs, and fried potatoes. Traditionally made with salted cod, this comfort food is easy to prepare even with frozen white fish. While the classic recipe uses onion, some regional variations include onions and peppers to further enhance the flavor profile and add depth to the dish. Its golden color and satisfying medium heat flavor make it absolutely delicious for any meal. Tasting Bacalhau à Brás is a true delight, offering an authentic experience of Portuguese cuisine with every bite.
Fun twist: Add a fried egg on top or sprinkle with fresh parsley for extra flair.
– Summer’s Signature Dish
Grilled sardines are the heart of Portugal’s summer festivals—aromatic, smoky, and typically served with crusty bread and lemon wedges. A lemon wedge is traditionally served alongside grilled sardines to enhance their flavor. This dish captures the communal spirit of Portuguese culture, where friends gather with wine or beer sauce and celebrate the season.
If you can’t find fresh sardines, frozen ones brushed with olive oil and sprinkled with sea salt will bring a bit of Lisbon to your backyard grill. Pair it with a chilled glass of vinho verde for a true coastal culinary experience.
The caldeirada is Portugal’s answer to comfort in a bowl—a seafood stew filled with fish, shellfish, potatoes, and spices simmered gently in olive oil, white wine, and bay leaf. This dish hails from fishing villages across the northern Portugal coast, combining whatever the day’s catch offered. Peppers are often included to add color and depth to the stew, making them an integral part of the traditional flavor profile.
For landlocked cooks, frozen mixed seafood works perfectly. The key is to let the flavors of garlic, pepper, peppers, and parsley mingle slowly for a rich, soulful taste that transports you straight to a seaside tavern.
Named after the distinctive copper pot it’s cooked in, cataplana de marisco is one of Portugal’s most iconic traditional dishes. It brings together clams, shrimp, chouriço, and a splash of white wine, creating layers of smoky, ocean-kissed flavor. Some traditional cataplana recipes also include a variety of Portuguese sausages to further enhance the smoky depth and authenticity of the dish.
The result? A dish that’s absolutely delicious, full of warmth, and typically served straight from the pan. Enjoy it with rice or crusty bread to soak up every drop of the sauce.
Practical Portuguese Seafood Recipes for Landlocked Cooks
Even far from the coast, you can create authentic Portuguese food using smart substitutions and simple ingredients. Here are some adapted recipes made for accessibility and flavor.
Bacalhau à Brás (Shredded Cod with Potatoes and Eggs)
Ingredients:
- 1 lb frozen salted cod or fresh white fish
- 2 large potatoes, thinly sliced and fried
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 eggs
- Olive oil
- Fresh parsley for garnish
- Peppers (optional, for added flavor and color)
Instructions:
- Soak salt cod overnight, changing the water several times.
- Sauté onion and garlic in olive oil until soft.
- Add fish and cook until it flakes.
- Stir in the fried potatoes, optional peppers, and beaten eggs over medium heat.
- Garnish with fresh parsley, a dash of lemon juice, and enjoy!
Grilled Sardines with Lemon Wedges
Ingredients:
- 8 frozen sardines, thawed
- Olive oil, sea salt, and lemon wedges
Instructions:
- Brush sardines with olive oil and sprinkle with salt.
- Grill over high heat for 3–5 minutes per side.
- Serve hot with crusty bread and lemon wedges. For extra flavor, serve each sardine with a lemon wedge.
Caldeirada (Seafood Stew)
Ingredients:
- 1 lb mixed seafood (shrimp, mussels, fish fillets)
- 2 potatoes, 1 onion, 2 tomatoes, chopped
- 1 bay leaf, olive oil, and white wine
Instructions:
- Sauté onion in olive oil. Add potatoes, tomatoes, and bay leaf.
- Pour in wine or broth; simmer until potatoes soften.
- Add seafood; cook 5–7 minutes.
- Finish with fresh parsley and serve with bread.
Cataplana de Marisco (Seafood in Copper Pot)
Ingredients:
- 1 lb clams and shrimp
- 1 fresh sausage (chouriço), sliced (for added flavor, you can use a variety of traditional Portuguese sausages such as smoked or cured sausages)
- 1 onion, 2 garlic cloves, white wine, and paprika
Instructions:
- In a cataplana pot or deep skillet, sauté sausages, onion, and garlic in olive oil.
- Add paprika, wine, and seafood. Cover and steam until shells open.
- Serve with rice, roast meat, or grilled vegetables.
Tips for Finding the Best Fish and Fresh Ingredients
Cooking Portuguese seafood recipes inland takes a bit of resourcefulness, but the rewards are worth it.
- Frozen seafood is often fresher than fish transported long distances.
- Check international or specialty stores for imported salt cod or shellfish.
- Substitute with local varieties of fish or canned sardines for convenience.
- Explore online delivery from trusted seafood suppliers.
- Don’t skip the aromatics—garlic, bay leaves, and olive oil make all the difference.
Seafood and Sustainability: Making Ocean Flavors Responsible
Portugal’s love affair with the sea is at the heart of its vibrant culture and traditional Portuguese dishes, but as we savor these ocean flavors, it’s more important than ever to make responsible choices. Embracing sustainability in Portuguese cuisine means seeking out fresh seafood that’s been sourced with care for the environment and future generations. Whether you’re preparing grilled sardines, a comforting seafood stew, or the classic bacalhau à brás, opting for certified sustainable fish ensures that these beloved dishes remain part of Portugal’s rich culinary heritage.
Supporting local restaurants that prioritize sustainable seafood is another way to celebrate traditional Portuguese food while protecting marine resources. Many local spots are now highlighting responsibly caught fish and shellfish, so you can enjoy your favorite dishes with peace of mind. At home, simple ingredients like olive oil, garlic, and a squeeze of lemon wedges can bring out the best in sustainable seafood, allowing you to recreate the flavors of Portugal without compromise.
Wine and Food Pairing: Elevating Portuguese Seafood at Home
No Portuguese meal is complete without the perfect wine to complement its flavors. In Portuguese cuisine, wine and food pairing is an art that transforms a simple dish into a memorable culinary experience. For seafood favorites like grilled sardines or a zesty seafood stew, a chilled glass of vinho verde from northern Portugal is a classic choice—its crisp, refreshing notes highlight the freshness of the fish and the brightness of lemon juice.
When enjoying richer dishes such as bacalhau à brás or the hearty cozido à portuguesa, reach for a medium-bodied white wine like Alvarinho, which balances the savory depth of the food. If your meal features a fried egg or melted cheese, as in some traditional recipes, a wine with a bit more body can stand up to the richness. And for a sweet finish, nothing pairs better with a pastel de nata than a glass of fortified port wine from the Douro Valley.
This way of thinking about food and wine as an ongoing conversation shaped by place, memory, and everyday cooking is explored further through the food stories on expateat.com.
Beyond the Sea: Exploring Portuguese Cuisine
Portuguese cuisine isn’t only about seafood—it’s about balance. The same passion that goes into seafood stew also fuels the art of making cozido à portuguesa, rojões à moda, or tripas à moda, comforting meat dishes that feature cubed pork, smoked meats, and fresh sausage.
And of course, no culinary experience is complete without dessert. Try pastéis de nata—the famous custard tarts from Lisbon, dusted with powdered sugar—or indulge in pastel de nata with a drizzle of lemon juice. Pair your dessert with fortified wine like port wine from the Douro Valley or creamy cheese from Serra da Estrela for a truly Portuguese finale.
If you love a savory twist, explore frango piri piri (spicy grilled chicken), arroz de marisco (seafood rice), or even the Portuguese take on the French croque monsieur, made with melted cheese and a splash of beer sauce. Each dish tells its own story from the Alentejo region to the Douro River—a story of tradition, adaptability, and joy. That spirit of adaptability—holding on to food traditions even when ingredients or geography change—is something many expats recognize when trying to recreate familiar seafood dishes far from the sea.
Bringing Portugal’s Vibrant Culture to Your Table
Cooking traditional Portuguese dishes at home is more than a meal—it’s a culinary journey through Portugal’s vibrant culture. This way of approaching food—through tradition, adaptation, and lived experience—is central to the food and culture writing on expateat.com. The site explores how people recreate flavors from home, navigate new food landscapes, and stay connected to culture through everyday cooking, especially when living far from where those dishes originated.
Each dish, each taste, each splash of olive oil connects you to generations of cooks who found beauty in simplicity and flavor in the everyday.
Even in landlocked places, you can recreate Portugal’s seaside soul. With a pot of cataplana de marisco, a plate of grilled sardines, or a warm caldo verde soup on your table, your kitchen becomes a bridge between land and sea.
So, gather your ingredients, pour yourself a glass of vinho verde, and let your next meal be a celebration of Portuguese food, culture, and connection.
Your landlocked kitchen might just become your favorite coastal escape.
