Poupa

Poupa is a traditional Portuguese dish originating from the Algarve region, known for its simple yet flavorful preparation. The name "poupa" refers to the type of fish commonly used in the recipe, typically a type of small, white fish such as the poupa (also known as pintado or sargo), though other local fish may be substituted. The dish is often prepared during the summer months when these fish are most abundant.

The preparation of poupa involves a minimalist approach, emphasizing the natural taste of the fish. The fish are typically cleaned, gutted, and left whole or cut into steaks. They are then seasoned lightly with salt, pepper, and sometimes garlic or herbs like parsley or bay leaves. The fish are often cooked in a simple broth made from water, white wine, or olive oil, sometimes with the addition of tomatoes, onions, or potatoes. The cooking method varies by region, with some areas preferring to steam or poach the fish, while others bake or grill them.

Poupa is often served as a main course, accompanied by fresh bread, a simple salad, or other seasonal vegetables. It reflects the coastal cuisine of the Algarve, where fresh seafood plays a central role. The dish is also popular in other parts of Portugal, particularly in coastal areas where similar types of fish are available.

Beyond its culinary significance, poupa holds cultural importance in Portuguese cuisine, representing the region’s connection to the sea and its traditions of preserving and celebrating local ingredients. It is frequently enjoyed in family gatherings, restaurants, and festivals, particularly during summer when fresh seafood is at its peak.