The maritime flavours tie up already from tomorrow in Peniche Municipal Market. Caldeirada à pescador (fisherman stew) is the strong dish, but fish and seafood can be tasted from 3 euros.
The second edition of the festival Gastronomia de Bordo (Gastronomy on board) starts tomorrow in Peniche, then moves on to Ílhavo and finally to Murtosa. The three municipalities unite to pay tribute to the food traditionally made by fishermen. We will have flavours of distant waters fishing (Ílhavo), coastal (Peniche) and lagoon (Murtosa).
In Peniche, the municipal market is the centre of the festival. During the weekend, the emblematic space of the fishing town opens its doors to the flavours and techniques of the gastronomy on board, with dishes between 3 euros and 8 euros. Not to be missed.
But in the fishing town, the gastronomy on board can still be tasted in six of the most emblematic establishments of this town and in two pastry shops specializing in regional sweets. There will be variety and only the freshness and quality of the Portuguese seafood and fish will be a common point.
The Gastronomia de Bordo festival is an excellent excuse to book a visit to Peniche during this weekend. If you’re a surfing enthusiast, you can mix business with pleasure with the Portuguese stage of the world surfing championship taking place on the famous Supertubos beach. But we still have Cabo Carvoeiro and Fortaleza.
Also in Ílhavo and Murtosa
From 8 to 17 November, Ílhavo will present us with a tribute to traditional Portuguese and cod-fish cuisine, with various restaurants in the municipality as “safe harbours” in a contemporary and innovative model, based on the flavours and traditions on board the cod-fish boats. It will also be possible to dive into the national gastronomic heritage by visiting shipyards, museums, factories, fish auctions, ships and other food processing and preparation facilities.
The gastronomic circumnavigation ends in Murtosa, where we will disembark at the best fish stews in the country, dishes that have been prepared since time immemorial by fishermen and which have become gastronomic icons, such as eel stew. From 27 to 1 December, the highlight will be the piscicultural species of the Ria de Aveiro, where the restaurants have prepared specific menus for the festival, having as a reference the fish dishes and, in a special way, the “caldeiradas”.
The programme proposes some complementary activities to the tastings at the restaurants, with guided visits to the Estação Litoral da Aguda, in search of the secrets of the Eel and to COMUR-Museu Municipal.
