Caldo Verde, Pasteis De Bacalhau and Rissòis De Camarão

5 from 5 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 5 people


Caldo Verde

  • 4 tbsp Olive oil
  • 2 Pc. Onions
  • 1 Pc. Clove of garlic
  • 600 g Potatoes
  • 400 g Caldo Verde
  • 200 g Chourco

Pasteis de Bacalhau

  • 600 g Bacalhau
  • 800 g Potatoes
  • 4 Pc. Eggs
  • 1 Pc. Onion
  • 2 Pc. Garlic cloves
  • 1 tbsp Olive oil
  • 1 tbsp Chopped parsley
  • Pepper
  • Nutmeg
  • Cayenne pepper
  • Salt
  • Olive oil
  • Rapeseed oil

Rissòis de Camarão


    • 1 Ta Flour
    • 1 Ta Water
    • 1 tbsp Butter
    • 1 Pc. Lemon peel
    • 1 pinch Salt


    • 250 g Fresh prawns
    • 250 ml Milk
    • Flour
    • 1 tbsp Butter
    • 1 tbsp Chopped onions
    • 1 tsp Chopped parsley
    • 1 Pc. Egg yolk
    • Lemon juice
    • Salt
    • Pepper
    • Nutmeg


    • 1 Pc. Egg yolk
    • Salt
    • Breadcrumbs
    • Oil


    Caldo Verde

    • Heat first half of the olive oil in a saucepan, mix the finely chopped onions and the chopped garlic with a little salt and sauté until translucent. Add the peeled, thinly sliced ​​potatoes, fry briefly. Then add enough water to cover everything well. Now let it cook until the potatoes are done. Then puree the potatoes.
    • Season the cabbage leaves, cut into thin strips, with salt and pepper and bring to the boil. Cook until the cabbage is done.
    • Bring the sausage to the boil in a pan with plenty of water, cook for 15 minutes, then remove and cut into slices. Mix the other half of the olive oil into the soup, add the sausage slices and heat everything for 2-3 minutes.

    Pasteis de Bacalhau

    • Cook the potatoes until soft. Cook the codfish for 10 minutes and then let it cool down. Peel off the stockfish and shred it into small pieces.
    • Heat the oil in the pan, sauté the onions and garlic, then add the stockfish and let the stockfish disintegrate over low heat and stir frequently.
    • Mash the potatoes, then add the stockfish, stir in the parsley, pepper, nutmeg and cayenne pepper until everything is evenly distributed. Then add the first egg and mix very well. Add the other eggs until you get a creamy mixture.
    • Put the rapeseed oil in a saucepan and heat it up for frying. 2 tablespoons are dipped in olive oil and now one tablespoon is filled with the cod cream. Remove the cream with the other spoon and twist it in so that a nice ball is created. Fry the ball in the hot fat until brown.

    Rissòis de Camarão

    • Bring the water with butter, lemon zest and a pinch of salt to a boil. Then take it off the stove immediately. Add the flour all at once and stir. Place on the fire again, stirring constantly, and keep stirring until the mixture loosens from the bottom of the pan as a lump. Let cool down.
    • Skin the cooked prawns without their heads and cut them into small pieces. Sauté the chopped onions in butter until translucent, dust with a little flour and extinguish with a little milk, lemon juice and cooking water. Stir well until you get a kind of thick bechamel sauce. Remove from the fire and add the prawns, parsley and egg yolks to the mixture. Season with salt, pepper and nutmeg and leave to cool.
    • Roll out the dough, distribute some of the filling in small piles on the dough, fold up, cut out semicircles around the piles (preferably with a teacup) and press the edges well. If necessary, moisten the edges with water and press together.
    • Turn the rissóis in the beaten and lightly salted egg yolks, bread them with the breadcrumbs and fry them in hot oil.
    Avatar photo

    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe

    Purple Cauliflower Salad

    Salmon Tartare with Avocado on Cucumber Salad