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Herring Portugais      CD  HD   25mins plus cooling

Serves 4     Cold  Fish   Hors d'oeuvre   Starter Appetizer   Healthy Eating  Gluten Wheat  Dairy Free  Eggless




1 large Herring

1 tbsp Olive oil

1 Garlic Clove, crushed

2  Shallots, finely chopped

2 Tomatoes,  skinned

2-3 tbsp White wine vinegar

250ml/10 fl oz Fresh Fish stock

2-3 tbsp Tomato Paste

Salt & Pepper

Slices of Cucumber to garnish




1. Remove the head from the herring and fillet the fish. Cut each fillet into 3 pieces.


2. Heat the oil in a small pan and lightly fry the shallots. Cut the tomatoes into even-sized pieces and add to the pan together with the garlic, vinegar, stock, tomato paste salt and pepper.


3. Bring to the boil and simmer for a few minutes until the sauce thickens.


4. Add the pieces of herring, cover and poach in the sauce for 10 minutes or until tender. Cool.


5. Serve cold as a starter, garnished with cucumber slices.


  More Starter  Recipes  | Summer Recipes  | More Fish/Seafood Recipes 



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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