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

Peixe com Molho Fervido

Dancing Lobster Cafe/Trattoria

Nils Berg, Executive Chef

Nils Berg began his 30-year restaurant career as a boy of 12 opening cans of soda in The Deli, a New York style delicatessen operated by his father, the elder Nils Berg. No matter how busy The Deli was, opening soda was the only job his father would allow him to do. Young Nils, known as Pepe to family and friends, was permitted into the kitchen when The Deli became Pepe's Wharf Restaurant. He spent several seasons working with Howard Mitcham before running the kitchen on his own.

During the winter months, Nils turned his sights to Europe, training in some of its finest restaurants. He spent four years at Restaurant Vettard, the recipient of two Michelin stars, in Lyon, France. The winters of 1979 and 1980 were spent in Venice, Italy working at Harry's Bar, which was as renowned for its food as it was for clientele, like Ernest Hemingway who helped to make it famous.

Eventually, Chef Nils moved to New York as banquet chef at the Tavern on the Green and as chef at the Puck Ballroom and Cipriani's. Moving closer to Provincetown, Chef Nils worked in Boston at the Boston Harbor Hotel, Paparazzi and Armani. Returning to Provincetown in 1994, Nils opened the Dancing Lobster Cafe/Trattoria to rave reviews. His food is always imaginative and reflective of his European training.

Chef Nils recommends serving this dish with mashed potatoes or saffron rice.

6 codfish steaks (not fillets), about 2 1/2 pounds

4 tsp. pure olive oil

2 gloves garlic, minced

1 tsp. Spanish paprika

1/2 tsp. ground cumin

1 bay leaf

1 cup dry white wine

1 tsp. Balsamic vinegar

1/4 bunch fresh parsley, chopped

Marinade

1/2 cup lemon juice

2 cloves garlic, minced

1 medium onion, sliced thin

1 carrot, diced

1/4 cup white wine

Rinse the fish and pat dry with paper towels.

Prepare the marinade by mixing all of the ingredients together in a glass bowl.

Place the codfish steaks in a 2-inch deep glass baking dish. Pour the marinade over the fish and refrigerate at least 3 hours. The fish should be in one layer. Turn the steaks occasionally. Remove from the marinade and wipe the fish dry with paper towels 45 minutes prior to cooking.

When ready to cook the fish, heat 2 tsp. of olive oil over medium heat in a skillet large enough to hold all of the fish. Place the fish in the skillet and cook for 3 minutes on each side. Remove the fish to a plate and cover to keep warm.

Add the remaining 2 teaspoons of olive oil and the garlic and cook until golden brown. Do not burn. Add the paprika, cumin, bay leaf, wine and vinegar. Bring to the boil and reduce by one-third. Place the fish back in the skillet and cook for 2 to 3 minutes. Remove the fish to a serving platter.

Scrape the bottom of the skillet, removing any bits that have stuck to the bottom and reduce the liquid until it coats the back of a spoon. Strain the reduced sauce over the fish. Sprinkle with fresh parsley, garnish with lemon wheels and serve.

Serves 6.