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+====== Lisbon Setubal Peninsula cuisine ======
+==== Choco Frito à Setubalense ====
+Strips of cuttlefish marinated in lemon and garlic, then deep-fried in a light flour coating; served with fries and salad. [([[https://www.tasteatlas.com/choco-frito|Taste Atlas]])]
+==== Caldeirada à Setubalense ====
+A fisherman’s stew made with various fish, potatoes, peppers, tomatoes, and aromatic herbs. [([[https://www.feastingathome.com/portuguese-fish-stew-caldeirada/|Feasting at Home]])]
+==== Enguias Fritas do Sado ====
+Fried eels from the Sado River, seasoned with garlic and vinegar. [([[https://www.youtube.com/watch?v=4u7mgU8Q5E8|YouTube]])]
+==== Amêijoas à Setubalense ====
+Clams cooked with olive oil, garlic, coriander, and white wine, sometimes with a touch of piri-piri for heat. [([[https://delishglobe.com/recipe/ameijoas-a-bulhao-pato/|Delish Globe]])]
+==== Salada de Ovas ====
+Chilled salad of cod or cuttlefish roe with onion, peppers, and parsley, dressed in olive oil and vinegar. [([[https://www.cookinglisbon.com/post/recipes-of-portuguese-salads-for-a-perfect-summer-meal|Cooking Lisbon]])]
+==== Sardinhas Assadas no Pão ====
+Grilled sardines served in a bread roll, perfect for summer festivals. [([[https://delishglobe.com/recipe/portuguese-sardinhas-assadas-grilled-sardines/|Delish Globe]])]
+==== Sopa Caramela ====
+A hearty soup of pork, cabbage, carrots, and beans, originally made by rural workers (caramelos) from inland Setúbal. [([[https://www.tasteatlas.com/sopa-caramela|Taste Atlas]])]
+==== Açorda de Marisco ====
+Bread stew enriched with garlic, coriander, and a variety of shellfish from the estuary. [([[https://food52.com/recipes/19198-acorda-de-marisco-portuguese-shellfish-bread-stew|Food52]])]
+==== Peixe Grelhado na Brasa ====
+Freshly caught fish grilled over charcoal, served with olive oil, lemon, and boiled potatoes. [([[https://nelsoncarvalheiro.com/the-portuguese-art-of-grilling-fish-on-charcoal/|Nelson Carvalheiro]])]
+==== Queijo de Azeitão ====
+A creamy sheep’s milk cheese with a strong, buttery flavor, eaten with crusty bread. [([[https://cheeseorigin.com/queijo-de-azeitao/|Cheese Origin]])]
+==== Torta de Azeitão ====
+Soft sponge cake roll filled with doce de ovos (egg yolk cream) and dusted with cinnamon. [([[https://www.tasteatlas.com/torta-de-azeitao|Taste Atlas]])]
+==== Moscatel de Setúbal ====
+A sweet, fortified wine made from Muscat grapes, often enjoyed as a dessert pairing. [([[https://winefolly.com/wines/moscatel-de-setubal/|Wine Folly]])]
+==== Fogaça de Palmela ====
+Sweet bread with a slightly firm texture, flavored with cinnamon and lemon zest. [([[https://www.tasteatlas.com/fogaca-da-feira|Taste Atlas]])]
+==== Farinha Torrada de Sesimbra ====
+A unique sweet made from toasted flour, sugar, lemon, and cinnamon, originally a fishermen’s snack. [([[https://www.visitsesimbra.pt/en/experiences/60/sesimbra-s-farinha-torrada-|Visit Sesimbra]])]
+==== Queijadas de Setúbal ====
+Small pastries made with fresh cheese, sugar, eggs, and cinnamon, baked until golden. [([[https://www.food.com/recipe/queijadas-de-sintra-portuguese-cheese-tarts-with-cinnamon-230342|Food]])]
+{{tag>food culture geography}}

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