Heat olive oil in a large saucepan; add a chopped onion and cook gently, stirring, for 2 or 3 minutes. Add garlic, tomatoes, and pepper. Season with salt, pepper and chilli powder to taste. Cook for a few minutes longer.

Add the cooking liquid from the octopus and bring it to the boil. Add rice (preferably a short-grain risotto rice like arborio) and bring back to the boil, then turn the heat very low and put the lid on the saucepan. After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan. In 5 minutes more, taste a grain or two to make sure it is soft. The rice should still be quite damp.

Serve.

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Cover and simmer for 20 to 25 minutes.  Serve hot with garlic bread.

Note: This fish stew can easily be extended for more servings (up to 8) by adding more vegetables, such as one more sauteed onion and one or two more each of the tomatoes, carrots and potatoes.

Note: If using crabmeat, put crabmeat in last 3 minutes.

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Gently fry the garlic and shallots in olive oil and butter until transparent but not coloured.  Add wine, water, parsley, thyme, bay leaf, pepper and mussels.  Pour cream over the top.  Cover pan, bring to boil and steam over a high heat for about 4 minutes, shaking pan constantly.  The shells will open as the mussels cook.

Serve as soon as the shells open.  Serve in deep bowls like mixing bowls, garnished with chopped parsley and lemmon quarters.

Don't forget a large spoon to scoop up the juice.

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Put the cod into a saucepan and add enough cold water to cover.  Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender.  Drain; remove skin and bones.  Flake the meat with a fork into large pieces.

Saute the onions in 3 tablespoons of butter until they are tender and golden in color.  Add the garlic.

Boil the unpeeled potatoes in salted water.  When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins.  Drain and slice into 1/4-inch pieces.

Preheat the oven to 350°F.  Grease a 1-1/2 quart casserole with the remaining 3 tablespoons of butter.  Arrange a layer of half the potatoes, then half the cod, then half the onions.  Sprinkle with a little pepper and repeat the layering.  Sprinkle the bread crumbs over the top layer.  Bake for 15 minutes, or until heated through and lightly browned.

Before serving, garnish the top with olives and eggs; sprinkle with parsley.  Serve with the wine vinegar and oil in cruets and black pepper in a small dish.

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Add the port wine and continue cooking until the fish is tender - 15 to 20 minutes.

Strain of the liquor from the dish and cook quickly in a saucepan to reduce it a little.  Cool, and beat in the egg yolks, add the cream and reheat very gently but do not bring to the simmering point.

Pour the sauce over the fish and serve with Savory Rice.

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When ready to cook, heat the remaining 3 tablespoons olive oil in a large heavy skillet over high heat until ripples appear on the skillet bottom; add the tuna and brown about 3 minutes on each side, keeping the heat high.  Serve sizzling hot with Salada à Portuguesa and an assertive dry white wine such as Dão or, if you prefer, one of Portugal's crackling rosés.

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