it's dinner time and we're ready to Feast on the Bounty of the sea tempting appetizers are put on the table but beware in Portugal you pay for every nibble if you don't want them just say so so in Portugal they put this on the table whether you ask for it or not you might think it's free but it's not but it's always delicious but these are just too tasty to miss Vino Verde literally green wine is a Portuguese specialty refreshing and spritely it's a young or green wine picked bottled and enjoyed
without aging a key to good seafood here is fresh ingredients and simple preparation all right Teresa here comes some shrimp and garlic for you with a small group I order family style to maximize The Experience we're enjoying grilled sardines seab bream garlic shrimp and cerada the local fish stew [Music] for an edible deiv we're finishing back in V franch with Boya Bay the Riviera's most famous dish this spicy fish stew is based on recipes handed down from Sailors in nearby Marseilles a true b
ooya Bas must contain at least four types of fresh fish though most have more the fish is cooked in a tomato based stock flavored with saffron and white wine the Boya Bas is topped with a dollop of garlicky sauce and crunchy croutons when it comes to meal time here on the coast it's got to be Seafood hardworking restaurants seem to abide by the local Creed eating meat is food eating fish that's pleasure our waiter reminded us that a fish should swim three times first in the sea then in olive oil
and finally in [Music] wine tonight we're dining out and around here seafood's a good bet throughout England these days young restaurant tours and creative chefs are putting Britain's reputation for boring food to rest the service is friendly and the atmosphere is casual and fun we're enjoying a sampler plate of today's catch and for our main course it's hake Lobster and hadock looks good all locally [Music] caught all this strolling Stokes my appetite and we're ready for some Sicilian Cuisine
here surrounded by the Mediterranean menus are rich in seafood and courses come in waves after the appetizers or ATI pasty the first course or primiti is generally pasta we're having spaghetti with clams Roto with muscles on flatbread and the Sicilian favorite pasta with sardines the second course SEI is our entree and no surprise it's more Seafood fresh local shrimp calamari and swordfish rolls and well I'm certainly enjoying my calamari I'm not above a little shrimp thievery to make sure I enj
oy everything chalu has to offer
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