Check out the delicious seafood dish from Vasco Coelho Santos at the Flames of Portugual Cook School.

Check out the ingredients below and check back soon for the method.

  • 4x3kg John Dory  
  • Portuguese salt  
  • Coriander oil  
  • 150 quails eggs  
  • 500g coriander  
  • 5l olive oil  
  • 50g pepper  
  • 1kg garlic  
  • 5kg onion
  • 1kg salt
  • 12 x 1kg sourdough
  • 8 litres fish stock

Wine Pairing: Explicit Branco, Alentejo