Henrique Sá Pessoa
Chef Dishes
Mackerel fish stew
Made with the most abundant fish in the market and with vegetables from the neighboring floodplains, the “caldeirada“ (fish stew) is a popular dish in the fishing towns of the whole country – from Minho to the Algarve. In this mackerel stew, Chef Henrique Sá Pessoa adds some ingredients from distant places to the usual elements of the dish. Lemongrass, ginger and keffir lime add an exotic scent to the recipe.
Products used
Mackerel
Its meat is succulent and lends itself to be cooked in a thousand and one ways and also used in preserves.
Mackerel is a versatile and affordable fish very abundant in Portuguese waters. With an elongated body and blue or greenish skin with zigzags that resemble a zebra, it feeds on small fish, crustaceans and plankton. Its meat is succulent and lends itself to be cooked in a thousand and one ways and also used in preserves.
Regions
Center
The centre of Portugal is proof that virtue (or, in this case, the virtues) is in the middle. From the highest mountain in mainland Portugal to the world’s biggest waves, there is a little bit of everything, without forgetting priceless monumental and human heritage. Schist villages, castles that look like they have emerged from fairy tales, one of the oldest universities in Europe, and even a Portuguese-style Venice.
