Regional
Caldeirada à Nazarena
Nazaré's fish stew: several kinds of fish layered with potatoes, tomato, onion and peppers, cooked slowly in one pot.
Caldeirada, dried fish, scabbardfish, sardines and percebes.
Nazaré's fish stew: several kinds of fish layered with potatoes, tomato, onion and peppers, cooked slowly in one pot.
Fillets of scabbardfish fried until golden, often served with rice or salad.
A Nazaré tradition: fish salted and dried in the sun on wooden racks by the beach, eaten grilled.
Goose barnacles from the rocky Atlantic coast, boiled briefly and eaten with the fingers.
Fresh sardines from the coast grilled over charcoal, best in summer.