Our full guide on the Most Popular Dinners in Portugal for you to try on your next trip or cooking at home.
Portugal is known for its rich culinary traditions and flavorful dishes. Here are three popular Portuguese dinners, along with recipe guides, tips, and calorie information.
Read Here Best Traditional Portuguese Dishes and Best breakfast in Portugal
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Popular Dinners in Portugal
1. Bacalhau à Brás
Bacalhau à Brás is a traditional Portuguese dish made with shredded salt cod, onions, and thinly fried potatoes, all bound together with scrambled eggs.
Ingredients:
1 lb (450g) salt cod (bacalhau), soaked overnight and shredded
4 medium potatoes, peeled and cut into thin matchsticks
1 large onion, thinly sliced
4 cloves garlic, minced
6 large eggs, beaten
1/4 cup olive oil
Fresh parsley, chopped (for garnish)
Black olives (for garnish)
Salt and pepper to taste
Instructions:
Prepare the Salt Cod
Soak the salt cod in water overnight, changing the water several times to remove excess salt. Drain and shred the fish.
Fry the Potatoes
Heat olive oil in a large skillet over medium-high heat. Add the potato matchsticks and fry until golden and crispy. Remove and drain on paper towels.
Cook the Onions and Garlic
In the same skillet, add the sliced onions and minced garlic. Cook until the onions are soft and translucent.
Add the Cod
Add the shredded salt cod to the skillet and cook for a few minutes, stirring to combine with the onions and garlic.
Combine with Eggs and Potatoes
Reduce heat to medium. Add the beaten eggs and fried potatoes to the skillet. Stir gently until the eggs are cooked and everything is well combined.
Serve
Garnish with chopped parsley and black olives. Serve hot.
Ensure you rinse the salt cod thoroughly to remove excess salt. For extra flavor, add a splash of white wine while cooking the onions.
Calories: Approximately 400-450 calories per serving (assuming 4 servings).
Read here how to make Bacalhau A Bras
2. Caldo Verde
Caldo Verde is a traditional Portuguese soup made with kale, potatoes, and chorizo. It’s simple yet comforting.
Ingredients:
1/4 cup olive oil
1 large onion, chopped
3 cloves garlic, minced
6 medium potatoes, peeled and diced
6 cups chicken or vegetable broth
1/2 pound kale or collard greens, thinly sliced
1/2 pound chorizo, sliced
Salt and pepper to taste
Instructions:
Cook the Onions and Garlic
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until soft and fragrant.
Add the Potatoes
Add the diced potatoes to the pot and cook for a few minutes, stirring to coat with the oil.
Add Broth and Simmer
Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Blend the Soup
Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Add Kale and Chorizo
Add the sliced kale and chorizo to the pot. Simmer for another 10-15 minutes until the kale is tender and the chorizo is heated through.
Serve
Season with salt and pepper to taste. Serve hot.
Traditional Caldo Verde uses Portuguese chorizo, but you can substitute with Spanish chorizo if necessary. The key is to slice the kale or collard greens very thinly.
Calories: Approximately 300-350 calories per serving (assuming 6 servings).
Read here how to make Caldo Verde
3. Bifanas
Bifanas are traditional Portuguese sandwiches made with marinated pork cutlets served in a crusty roll.
Ingredients:
1 lb (450g) pork loin or pork shoulder, thinly sliced
4 Portuguese rolls or crusty rolls
1/4 cup white wine
1/4 cup white vinegar
4 cloves garlic, minced
2 bay leaves
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Instructions:
Marinate the Pork
In a large bowl, combine the white wine, white vinegar, minced garlic, bay leaves, paprika, salt, and pepper. Add the pork slices and marinate for at least 1 hour (preferably overnight).
Cook the Pork
Heat olive oil in a large skillet over medium-high heat. Remove the pork from the marinade, shaking off excess liquid, and cook in batches until browned and cooked through. Set aside.
Prepare the Rolls
Slice the rolls in half and lightly toast them if desired.
Assemble the Bifanas
Place the cooked pork slices on the bottom half of each roll. Top with the other half of the roll.
Serve
Serve hot, with optional condiments like mustard or piri-piri sauce.
Marinating the pork overnight enhances the flavor. Use crusty rolls for the best texture contrast with the tender pork.
Calories: Approximately 500-550 calories per serving (assuming 4 servings).
Read here how to make Bifanas
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.