Provincetown Portuguese Cookbook

Peixe

Spicy Salt Cod Cakes with Chouriço and Stewed Fava Beans | Essence - Rustic Rub | Cod Fish Cakes | Boiled Codfish Dinner | Codfish Casserole | Cod Fish Salad | Brazilian Fish Stew | Marinated Fish Steaks in Spicy Wine Sauce | Tim's Portuguese Codfish | Amêijoas Na Cataplana | Amêijoas Bulho Pato | Sea Clam Casserole | Portuguese Clams and Rice | Moon's Mussels | Shrimp Cake | Catfish Vinho D'Alhos | Joyce's Stuffed Flounder | Clara's Flounder | Stuffed Squid | Madeira Squid Stew with Couscous | Tillie's Mackerel | Portuguese Fish Bake

Caldeirada de Lulas à Madeirense com CousCous

Dancing Lobster Cafe/Trattoria

Nils Berg, Executive Chef

1/4 cup pure olive oil

2 large yellow onions, chopped

3 cloves garlic, minced

1 tsp. best quality curry powder

1/2 tsp. ground ginger

2 bay leaves

1/2 tsp. Kosher salt

3 large ripe tomatoes, seeded, peeled and chopped

2 lbs. squid, sliced 1/4 inch thick, leaving the tentacles whole

11/2 cup dry white wine

1 package instant couscous, cook as directed on the package

1/2 bunch fresh parsley, chopped

Heat the olive oil in a medium sized kettle. Add the onions and garlic and cook until soft. Add the curry powder and ginger, stirring often, and cooking for 2 minutes more. Add the bay leaves, salt and tomatoes. Reduce the heat, cover and cook for 25 minutes.

Now, add the squid. Cover the pan and cook over even lower heat for 3 hours. Prepare the couscous.

Serve the squid over the couscous in soup platters or pasta bowls accompanied by Portuguese bread and a simple green salad with a vinaigrette dressing.

Serves 6.