Culinary Column: Why Season Seafood with Garlic and Bay Leaf?

A culinary column by Miguel Esteves Cardoso questions the practice of seasoning fresh seafood like goose barnacles with garlic and bay leaf, suggesting that their natural sea flavor should be preserved.

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publicoglg37d ago

Se os percebes sabem a mar, porque é que temperamos o mar com alho e louro?

Não há como esperar que se cozam os percebes acabados de arrancar das rochas, ainda cheios dos sabores das ondas que lá bateram. Crónica de Miguel Esteves Cardoso

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Culinary Column: Why Season Seafood with Garlic and Bay Leaf?

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Se os percebes sabem a mar, porque é que temperamos o mar com alho e louro?

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