Place the fish in a saucepan with water seasoned with salt, a small onion and a bunch of coriander. Bring to a boil over high heat, then reduce to medium heat and simmer about 10 minutes. When the fish is cooked, drain it with the help of a skimmer and place on a plate. Remove the skin and the bones and flake it with a fork. Reserve the cooking water. In a bowl, dissolve the flour and the pepper in a little of the fish cooking water. Stir, add the shredded fish with the chopped parsley, chopped onion, the egg and a little salt. Mix everything and rectify the seasoning if necessary (if the dough is too liquid, add a little more flour). Heat the oil in a large skillet over medium-high heat. When oil is hot, add small portions of the dough with the help of a tablespoon and fry on both sides. Once fried, place them on a platter over absorbent paper. Serve the pataniscas with tomato rice.
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Boil the beef, previously seasoned with salt, in a large saucepan with plenty of water. In another saucepan boil the pork meats, seasoned also with salt. Once the meats are cooked, keep them in a hot place and use half of the water used to boil the beef to cook the vegetables and the sausages, placing first the sausages, the potatoes, the turnips and the carrots and add the cabbage just before they are ready so that the cabbage does not overcook. Don’t forget to prick the sausages before placing them in the saucepan. Use the other half of the water to prepare the rice. As soon as the water boils, add the rice and let it cook for about 12 minutes, seasoning with salt. Meanwhile, cut the meats in pieces and slice the sausages. At last, enjoy this cozido à Portuguesa recipe with a good and full bodied red wine, preferably Portuguese.
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Line a clay cake pan with foolscap paper or other thick white paper - I used 2 sheets. In a large bowl, whisk together sugar, yolks, and eggs for 30 minutes or use an electric mixer for 15 minutes. Meanwhile, preheat oven to 220 ºC / 428 ºF. Sift flour and salt and gently fold it all together. Pour batter into prepared pans and bake for 10 minutes and then lower the temperature to 180ºC / 356 ºF for 20 minutes more. When you take it out of the oven it should be golden brown and the center should shake a little. Let it sit in the pan until cool. Remove it carefully, so it doesn't crack.
Read this recipe in this siteCoded by Raquel Silva