Peel the potatoes and cut into slices (laminated). In a pan, sauté the garlic for a while in some olive oil, add water (just a small amount), the potatoes and the ray and let it simmer. Do not add to much water, just enough to cover the fish.
Peel the potatoes and cut into slices (laminated). In a pan, sauté the garlic for a while in some olive oil, add water (just a small amount), the potatoes and the ray and let it simmer. Do not add to much water, just enough to cover the fish.
Contributor: Noelia Jeronimo, 60
Place: Cabanas de Tavira, Tavira
Personal Backgroud:
A professional cook, connoisseur of local products from the land, sea and salt
marshes.
Recipe’s Personal Background
How did you learn this recipe?
She learned this recipe herself, with experience.
Is there some memory/historical event connected to this recipe?
Connected with the coastline
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
Related with Olhão and its fishermen, made with very simple ingredients (garlic, olive oil)
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
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Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
It is connected to local fishermen.
Season (season this food is linked to)
It is related with the stake fishing season
Ingredient
Nutritional Importance
Health Benefits
Potato
Excellent source of vitamin A. It is also a good source of dietary fibre, vitamin B6, vitamin E, vitamin C, potassium and manganese.
It contains anti-oxidants that prevent cellular degeneration. Its fibre content helps to reduce cholesterol levels, possibly reducing the risk of heart disease.
Garlic
Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.
Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
Coriander (Coriandrum sativum)
Great source of dietary fibre, vitamin A, vitamin C, vitamin E, vitamin K, riboflavin, niacin, vitamin B6, folate, pantothenic acid, calcium, iron, magnesium, phosphorus and potassium. It contains phytochemicals.
Coriander benefits the digestive system, promoting intestinal peristaltic movements and thus, helping digestion. It contains linalol, an essential oil which can help to detoxify the liver. Its composition in vitamins and phytochemicals gives it a high anti- oxidant power, preventing cell degeneration by free radicals.
Olive oil
Source of mono-unsaturated fat. It contains vitamins E and K.
The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
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What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
