Wikipedia- Traditional Food

Portugal is one of the countries with a huge variety of fish. Normally, fish is served grilled, boiled (in these cases it is always flavoured with olive oil), fried or even roasted. Traditionally in Portugal, there is bacalhau, or clipfish, which is perhaps the most frequently consumed type of fish in Portugal. Also popular are sardines, especially when grilled as “sardinhas assadas”, as well as octopus, squid, crabs, shrimp.
Caldeirada is a stew consisting of a variety of fish and shellfish with potatoes, tomatoes and onion. Fresh tuna, however, is eaten in Ilha da Madeira, where bifes de atum are an important item in the local cuisine. Canned sardines or tuna, served with boiled potatoes and eggs constitute a convenient meal when the housewife does not have time to prepare anything more elaborate. Now, the most common Portuguese dishes, mainly in Winter, are cozido à portuguesa, a really lavish cozido that may take beef, pork, pork sausage, blood sausage, salt pork, pig's feet, hard ham, potatoes, carrots, turnips, chickpeas, cabbage and rice. Many other meat dishes are included in Portuguese cuisine, like Alcatra, beef marinated in red wine and garlic and then roasted, is a favorite of Terceirans from Terceira. The Portuguese steak, bife, is a thin slice of fried beef or pork served with fried potatoes and black olives. Small beef or pork steaks in a roll (respectively pregos or bifanas) are popular snacks, often served at beer halls. Espetada, a sort of shishkabob, is very popular in Madeira. Vegetables that are popular in Portuguese cookery include tomatoes, cabbage, and onions. There are many starchy dishes, such as feijoada, a rich bean stew, and açorda, a thick bread-based casserole generally flavoured with garlic and coriander or seafood. Many dishes are served with salad with tomato, lettuce, and onion flavoured with olive oil and vinegar. Potatoes are also extremely common in Portuguese cuisine, and rice is used more than in any other European cuisine. Soups made from a variety of vegetables are commonly available, one of the most popular being caldo verde, made from potato, thinly chopped collard greens and slices of chouriço. The Portuguese enjoy rich egg-based desserts. These are often seasoned with spices such as cinnamon and vanilla. Perhaps most popular is leite-creme (a set egg custard). Also popular is arroz doce (a typical and popular rice pudding, a must on Christmas time parties), although aletria (a similar dish this time based upon a kind of vermicelli), is common. These are often decorated with elaborate stencilled patterns of cinnamon powder. Other custards include pudim flan. Cakes and pastries are also very popular. Most towns have a local speciality, usually egg or cream based pastry. Originally from Lisbon, popular nationwide, as well as the diaspora, are pastéis de nata.