Lisboa Bar

 

Fernando Almeida: "Portuguese people invest a fourth of their salaries in food."

Even as a child, Fernando Almeida was fascinated by cooking. He had his mother to thank for that. She always took him along when she visited the market in Portugal's capital city of Lisbon. He helped his mother in the kitchen, cooking for his siblings early on, and at the age of 18, he decided to become a chef. Almeida's second passion was for Germany. This time, it came from this father, who spent many years living in the Ruhr region. Before he left Portugal, Almedia learned German, and in 1996 he came to Berlin to take his language skills to the next level. When he met his wife, she encouraged him to open up his own restaurant.

Lisboa Bar in Berlin's Friedrichshain district

Since 2010, Almeida has been offering up traditional Portuguese specialties at the Lisboa Bar – all made with love, and all in a rustic atmosphere just like in a country tavern in Portugal.

 

Cataplana Mar e Terra ("Sea and Land") with seafood and meat

Serves 4

Ingredients:

• 200 g raw shrimp
• 300 g Venus clams
• 250 g pork tenderloin
• 100 g ham
• 200 g potatoes, waxy
• 200 g tomatoes
• 2 bell peppers, green
• 2 large onions
• 5 garlic cloves
• 1 spoonful tomato paste
• 1 spoonful paprika paste and paprika powder
• 100 ml white port wine
• 200 ml white wine
• 100 ml fish stock
• Fresh coriander
• Fresh parsley
• Bay leaves
• 2-3 sprigs of thyme
• Olive oil
• Salt and pepper

Special tools:

Cataplana (copper or iron pot with lid and two handles)

Preparation:

Cut meat into pieces and marinate with paprika paste, pepper, and salt. Allow to marinate for two hours.

Slice onion into rings and sauté in olive oil until transparent. Chop garlic and tomatoes, and add to onions in pot. Add salt, pepper, paprika powder, and port wine to taste. Simmer briefly, then gradually add tomato paste, paprika paste, fish stock, white wine, thyme, and bay leaves, as well as diced ham, and potatoes, thinly sliced. Cover pot and simmer for ten minutes until potatoes are nearly soft.

In a separate pan, sauté meat cubes in olive oil. Wash Venus clams. Add clams, shrimp, and thinly-sliced bell pepper to cataplana, and simmer for five minutes. Add cooked meat to cataplana and cook for five minutes at low heat.

Finally, add fresh chopped coriander and parsley and serve in cataplana. The dish may be accompanied by white bread and Portuguese red wine.

Lisboa Bar
Krossener Str. 20
10245 Berlin

Tel.: +49 30 93621978

Lisboa Bar website