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+====== Setúbal cuisine ======
+==== Choco Frito à Setubalense ====
+Iconic fried cuttlefish, marinated in garlic and lemon, then coated in flour and fried until golden; a must-try street and tavern food. [([[https://www.tasteatlas.com/choco-frito|Taste Atlas]])]
+==== Caldeirada Setubalense ====
+Fishermen’s fish stew with layers of different fish (often cuttlefish, monkfish, and sardines), potatoes, and peppers, cooked in olive oil and wine. [([[https://nelsoncarvalheiro.com/caldeirada-recipe-portuguese-fish-stew/|Nelson Carvalheiro]])]
+==== Ensopado de Enguias do Sado ====
+Eel stew from the Sado estuary, simmered in a tomato and garlic broth with bread to soak up the sauce. [([[https://stefangourmet.com/2013/07/02/eel-in-tomato-sauce-anguilla-in-umido/|Stefan Gourmet]])]
+==== Amêijoas à Setubalense ===
+Clams from the estuary sautéed in garlic, olive oil, coriander, and white wine, similar to Algarve-style clams but with local flair. [([[https://leitesculinaria.com/323176/recipes-portuguese-clams-with-vinho-verde-ameijoas-a-bulhaopato.html|Leite's Culinaria]])]
+==== Sopa de Peixe à Pescador ====
+Hearty fisherman’s fish soup with tomato base, noodles, and a mix of small fish and shellfish. [([[https://www.dominicancooking.com/fish-soup-sopa-pescado|Dominican Cooking]])]
+==== Arroz de Choco com Tinta ====
+Cuttlefish rice cooked in its own ink, rich, dark, and deeply flavored. [([[https://www.butestseafoodie.com/post/arroz-de-choco-cuttlefish-rice|Bute Street Seafoodie]])]
+==== Sardinhas Assadas no Pão ====
+Grilled sardines served directly over slices of rustic bread, soaking in their smoky oils. [([[https://delishglobe.com/recipe/portuguese-sardinhas-assadas-grilled-sardines/|DelishGlobe]])]
+==== Carapaus Alimados ====
+Small horse mackerels marinated in garlic, vinegar, and olive oil; usually eaten cold, a dish of fishermen’s tradition. [([[https://www.tasteatlas.com/carapaus-alimados|Taste Atlas]])]
+==== Língua de Vaca Estufada ====
+Stewed ox tongue in a rich tomato-wine sauce, a rustic inland dish showing Setúbal’s countryside heritage. [([[https://tasteporto.com/recipe-lingua-de-vaca-estufada/|Taste Porto]])]
+==== Queijo de Azeitão ====
+Creamy raw sheep’s milk cheese from Arrábida, eaten with a spoon; one of Portugal’s great artisanal cheeses. [([[https://anycheese.com/types/azeitao/|Any Cheese]])]
+==== Fogaça de Palmela ====
+Sweet bread with sugar and cinnamon, linked to religious traditions, especially in Palmela (near Setúbal). [([[https://www.lisbon.vip/lisbon-essentials/gastronomic-exploration/fogaca-de-santa-maria-da-feira|Lisbon]])]
+==== Torta de Azeitão ====
+A rolled sponge cake filled with egg yolk cream (doce de ovos), famous in Azeitão. [([[https://www.youtube.com/watch?v=PhW0-lnXbmc|YouTube]])]
+==== Farinha Torrada de Sesimbra ====
+A dense sweet “flour cake” with cinnamon, chocolate, and lemon, originally a fisherman’s energy food, now a beloved treat. [([[https://www.24kitchen.pt/receita/farinha-torrada-de-sesimbra|24Kitchen]])]
+==== Arroz de Marisco à Setúbal ====
+Shellfish rice with shrimp, clams, and mussels from the estuary, flavored with coriander and wine. [([[https://www.notquitenigella.com/2019/07/25/arroz-de-marisco-seafood-rice/|Not Quite Nigella]])]
+==== Moscatel de Setúbal ====
+Not a dish, but an essential pairing: the region’s famous fortified sweet wine, often enjoyed with cheese or desserts. [([[https://www.vinerra.com/education/wines/moscatel-an-in-depth-wine-profile|Vinerra]])]
+{{tag>food culture geography}}

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