Postigo do Carvão
Where? Postigo do Carvão (Ribeira, Porto, Portugal) Map Menu
When? Sunday December 26, 2021
Who? Me
Food Style? Portuguese Seafood
I was supposed to go to a restaurant called Casa Lopes down the road from this but they’re closed (there were people yelling inside but the door was padlocked). I’m in the mood for seafood, specifically cod or “bacalhao” in the native tongue. I’m still kinda full from lunch but I’m hoping I’ll have room for dessert. After being seated, I’ve got a direct view of the kitchen and I can smell that smoky salty aroma of fish being cooked. Yum!
Mains
Bacalhao com Broa: Fried cod, shattered corn bread, sautéed potatoes
Another rustic dish with lots of different colours, it really has that home cooked feel. The cod flakes away beautifully, it’s quite meaty and seasoned very aggressively. I think the orange purée is carrot and the purple one is purple cauliflower, they’re rich and creamy, but do little to cut the intensity of the salt on the plate. I think what they mean by “shattered corn bread” is actually just “breadcrumb coating”.
I honestly don’t understand how these people aren't fat, every meal I’ve had has had humongous portions and I’ve struggled to finish every time. I’m doing that Asian “eat only the meat” thing again to power through, but the salt content of the fish is making it really difficult.
So the reason I wanted to go to Casa Lopes was because of a recommendation by a friend, and that recommendation was for a dessert called molotof. It is essentially a Portuguese caramel meringue, or in other words, a Portuguese pavlova. I do need a brief break from dinner before ordering dessert, but I’m pretty sure I can do this. I’ll have some port as well, it is my final night in Porto after all!
Dessert
Molotof
The molotof here doesn’t have a caramel sauce; instead it’s made with a delicious egg custard, so it’s like I’m eating a pastel de nata with a pavlova and my mind just explodes at the thought. It’s soft and fluffy, and doesn’t have a hard crust like a New Zealand pavlova, but honestly this is the best thing ever. My port choice is the 10 year Krohn Tawny Port, and it’s got a magnificent spicy caramel taste which goes perfectly with dessert.
That was fantastic. I’ve got a nice alcohol buzz, as opposed to feeling completely regretful like last night. Obrigado, Oporto.
Posted by Jeremy at 1:38am on Monday January 17, 2022 :: 0 comments :: 