How to make Creme de Marisco à Portuguesa

Why cooks start here

Creme de Marisco à Portuguesa is cooked the way Lisboa restaurant tables cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Creme de Marisco à Portuguesa is a cherished staple of Lisbon's dining scene, capturing the soul of the city in its rich, comforting embrace. Embraced by locals for its elegant yet unfussy nature, it finds its way onto tables during leisurely weekend lunches or as a special starter at family gatherings. This home version reflects the effortless expertise of Portuguese family cooks, where olive oil flows liberally, and salt is measured by instinct rather than precision. Experience a silky blend of shrimp and crab sweetness with aromatic leek and tomato, enriched by aguardente brandy and cream. This dish evokes the essence of sea and land, inviting leisurely enjoyment reminiscent of a cozy Lisbon kitchen.