Roosterfish and roe açorda

Matosinhos is a pilgrimage point for people from the North (and beyond) when it comes to eating fish and seafood. Chef Ruben Santos grew up making this pilgrimage. One of his favorite dishes is dory fish and roe “açorda.” In his version of this classic, Ruben Santos uses several types of roe so that the final result has different textures and processes. The “açorda” is made with dory fish (the main character of the dish), herring roe which gives texture, and dried octopus roe to give salinity and umami. All this to make the dory fish stand out, the chef states.