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Alentejo is considered the gastronomic soul of Portugal, with a cuisine containing a diverse array of flavours typical of the region. Coriander, for example, is widely used in meat and fish recipes, representing a sort of signature of local culinary traditions.
Bread is another popular component of Alentejo recipes. It is often found in soups (such as dogfish soup) and in Açorda, a thick soup made by mixing bread, garlic, olive oil and then enriching it with other ingredients, most often shrimp and tomato sauce. Migas, for example, is a dish made by mixing breadcrumbs with garlic, olive oil, vinegar, water, white pepper, salt, poached eggs and finely chopped coriander.
Fish and seafood are widely consumed in the region. Here you will find turbot, skate, sea bass, sea bream, mackerel, octopus, prawns, and halibut.
Lots of fresh seafood and... eel! Comporta's specialities include eel stew and fried eel, served with other Alentejo specialities such as Açorda de Tomate.
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