South Coast Portuguese Fish Chowder
Published October 24, 2000
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra virgin olive oil
2 bay leaves
1 tablespoon finely chopped garlic
2 medium onions (14 ounces), cut in ¾-inch dice
1 medium green bell pepper, seeded and cut in ½-inch dice
¼ teaspoon ground allspice
2 pounds Yukon Gold potatoes, peeled and sliced ⅓-inch thick
4 cups well-flavored fish or chicken stock
2 cups canned whole tomatoes with juice, in ½-inch dice
6 ounces spicy chorizo or andouille sausage, casing removed and sliced ¼-inch thick
Sea salt and freshly ground black pepper
2 pounds skinless silver hake, cod, haddock or bass fillets, pin bones removed
¼ cup finely chopped cilantro leaves and tender stems
2 tablespoons coarsely chopped flat-leaf parsley
Nutritional analysis per serving (8 servings)
34 grams carbs; 65 milligrams cholesterol; 360 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 5 grams fiber; 1163 milligrams sodium; 30 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a heavy 4- to 6-quart pot over medium heat. Add olive oil and bay leaves. When bay leaves turn brown, add garlic and cook, stirring with wooden spoon, until golden. Add onions, green pepper and allspice and saute, stirring occasionally, about 8 minutes, until onions are soft but not brown.
- Step 2
Add potatoes and stock. Stock should just cover potatoes. Add a little water if needed. Increase heat, cover and boil potatoes 10 minutes, until not quite tender.
- Step 3
Reduce heat to medium, add tomatoes and sausage and simmer 5 minutes. Season generously with salt and pepper; use enough so you will not have to stir in more once fish is added.
- Step 4
Add whole fish fillets, cook 5 minutes and remove from heat. Gently stir in cilantro and allow chowder to sit 10 minutes. Allow chowder to sit at room temperature 1 hour before serving, or cool briefly, then refrigerate up to 2 days, covering chowder after it is cold.
- Step 5
To serve, reheat chowder over low heat. Do not let it boil. Use slotted spoon to mound chunks of fish with sausage and vegetables in soup plates. Spoon tomato broth over and sprinkle with parsley.
Private Notes
Comments
I added a head of sliced fennel and red bell pepper at the start. The fennel added a wonderful flavor.
Super easy and delicious. The chorizo or andouille gives it a punch. This is a goto recipe when I buy codfish in the winter.
It's a great template, ready for improvisation. I added some kale and corn kernels, paprika and cumin. Very filling and easy to make.
I have been making this for years. Excellent template. Like any chowder, very flexible with ingredients, so whatever is handy, but potatoes and seafood are essential.
This is my go-to winter chowder recipe. it never disappoints. I hate cilantro, so I leave it out. It makes no difference in the deliciousness of the chowder.
I followed the recipe but added some very tender, lovely bay scallops instead of fish filets. I poached them quickly in olive oil and a bit “fish broth” made from a squirt of anchovy paste in hot water. I served the chowder base in a bowl and piled the scallops on top and then sprinkled with the parsley and cilantro. We didn’t have bread so we used chowder essential: crumbled saltines! It was terrific.
All good ideas, especially your instant version of "fish broth". If you already have anchovies or anchovy paste on hand (I usually do), it takes no time and costs next to nothing.