Tag Archives: portugues fish

Casas das Gaeiras Óbidos DOC

Posted on by

Sautéed Fish with Mustard Tarragon Cream Sauce

INGREDIENTS:

  • 16 ounces mild white fish (orange roughy, haddock, cod)*
  • 1 tablespoon avocado oil
  • sea salt (to your taste)
  • 2 tablespoons shallot peeled and minced
  • 1 tablespoon white wine vinegar
  • ½ cup heavy whipping cream
  • 1 teaspoon whole grain mustard
  • 1 teaspoon fresh tarragon

DIRECTIONS:

  1. *If using frozen fish, completely defrost according to package directions.
  2. Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
  3. When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn’t sizzle, your pan isn’t hot enough. Be sure the sides of the fish don’t touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done, remove fish from the pan. Place on a plate and keep warm.
  4. Add shallots to the pan and cook until edges start to brown.
  5. Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
  6. Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.

© Recipe courtesy of Simply So Healthy.

APRIL WINE CLUB:

Casa-das-Gaeiras-VBSilky styleCasa das Gaeiras
Óbidos DOC White Wine
Lisboa, Portugal

SILKY WINE STYLE

The DOC Óbidos White Wine has floral aromas, combined with fruity lemon and pineapple notes reflect the freshness of this wine – characteristic of this terroir.

Varietals: Arinto, Chardonnay and Fernão Pires
Analysis: 13% alcohol / volume
Region: Lisboa, Portugal
Total Acidity: 5 +/-1
pH: 3.3 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim: 89 Points and Best Buy by Wine Enthusiast 2020

ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras is often considered a little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows winemaker Tiago Correia (pictured below) to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.

Casa-das-gaeiras

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

 

Portuguese Fish Supper

Posted on by

portugese-fish-supperINGREDIENTS:
•  1 tablespoon extra-virgin olive oil
•  1/3 pound Spanish style chorizo, casing removed and diced or crumbled
•  1 medium onion, chopped
•  2 large cloves garlic, chopped
•  1 small bundle black or dinosaur kale, thinly sliced
•  A few grates nutmeg
•  Salt and freshly ground black pepper
•  1 cup chicken stock
•  1 (8 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes or fire roasted diced tomatoes
•  1 (15 oz) can garbanzo beans, rinsed and drained
•  A couple sprigs fresh thyme, leaves chopped
•  4 (6 to 8 oz) thick pieces cod or haddock fillets
•  Seafood seasoning or sweet paprika (recommended: Old Bay)
•  Chopped flat-leaf parsley, for garnish
•  Crusty bread or Portuguese rolls, for mopping

DIRECTIONS:
Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the chorizo and render for a couple of minutes, then add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes. Add the kale and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste. Stir in the stock, tomato sauce, diced tomatoes, garbanzo beans and thyme. Bring to a simmer and cook over low heat for 10 minutes. Cool and store for a make-ahead meal.

Reheat sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until sauce is hot and bubbly, about 10 to 15 minutes.  Season the fish with seafood seasoning or paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes. Ladle into shallow bowls garnished with parsley. Serve with crusty bread for mopping.

Recipe courtesy of Food Network, Rachel Rayhttp://www.foodnetwork.com/reciperachael-ray/portuguese-fish-supper-recipe.html

Silky_StickerQuintaDaGarrida_white_bottleQuinta da Garrida
Encruzado
Dao, Portugal

Quinta da Garrida was bought by Aliança Vinhos de Portugal in 1998.  Situated in the foothills of the Serra da Estrela  mountain range in the Dão Region, Quinta da Garrida distinguishes itself for the diversity of wines it may offer.  Due to the vineyards being divided in separate parcels, the Quinta da Garrida wines are vinified separately preserving the authenticity and character of each vineyard.   Quinta da Garrida white is made from the Encruzado grape variety, typical and unique to the Dão region. Forty percent of the wine is fermented in French oak barrels and suffers battonage (less stirring to increase taste of the wine) during 3 months.  The Encruzado varietal combines very well with light meals, fat fishes and seafood salads.

Francisco-Antunes“Very pale yellow color. Intense but delicate aroma with white pulp fruits and soft toasted hints. Balanced and with long and intense mouth end.  Good acidity, refined and elegant,” winemaker, Francisco Antunes.

Winemaker: Francisco Antunes
Appellation: Dao, Portugal
Varietal Blend:  100% Encruzado
Analysis: 13.5% alc/vol