Eileen of Avoca under sail in Portugal

My next leg to the anchorage at Aveiro was uneventful, except perhaps for the occasional downpour, forcing me to shelter below decks. I’d occasionally pop my head out to make sure I wasn’t about to run into anything but other than that there was little to keep me occupied. I wasn’t even going to try to fish. With yesterdays catch under ice (purchased in Figueira da Foz), I would not need to use my lucky lure for quite a while.

Forced below, I did a little cooking to pass the time and make a new batch of fish pate.

The recipe?

Preparing fish (Bonito) pate

Fry your bonito or tuna steaks in olive oil with some rosemary. Take off the skin and bone when it cools so that it looks like what’s in the photo. Take one chopped onion, several chopped capers (the large type with the stem), mash your catch of the day, and add lots of mayonnaise. Voila! For variety add a little chili powder, fresh avocado, or tomato sauce to the concoction. Serve with fresh bread or crackers and you have a great sailing snack.