Central Portugal holiday house: Murtosa

Gastronomy: The sea, the 'Ria', and the rivers supply the country with excellent fish which is cooked in many different ways taught from generation to generation, with recognised mastery.Eels (enguias) are famous whether in soup, 'caldeirada' (stew), fried or with 'escabeche' (a vinegar sauce); There's also the magnificent mixed fish stews known as caldeiradas, the unique savour of the mussel brochettes (espetadas de mexilhão), the thornback ray with sauce (raia de molho pitau), the petinga de alhada (small sardine with garlic), the savoury river fish stew and the traditional lamprey (lampreia).Cod fishing has deep roots in the region, giving way to a wide variety of salt cod dishes from the traditional bacalhau com arroz de espigos (salt cod accompanied with rice made with a local vegetable) to the more modern bacalhau com natas (salt cod with cream).For those enjoying a refined cuisine, we recommend the appetising sopa do mar (shellfish soup), the feijoada de marisco (shellfish cooked with beans

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