Portuguese Kale-and-Salt-Cod Chowder
Published October 4, 1997
- Total Time
- 1 hour, plus overnight soaking
- Rating
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Ingredients
1 pound boneless, skinless salt cod
1 tablespoon olive oil
1 pound linguica sausage (or chorizo), cut into ½-inch disks
1 small onion, chopped
2 medium baking potatoes, peeled and cut into ½-inch dice
4 quarts chicken broth
8 ounces kale, stemmed, rinsed and coarsely chopped to make 6 cups
2 bay leaves
½ teaspoon chili-pepper flakes
½ cup fresh mint, minced
Nutritional analysis per serving (8 servings)
31 grams carbs; 140 milligrams cholesterol; 575 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 23 grams fat; 2 grams fiber; 5011 milligrams sodium; 58 grams protein; 9 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
Soak the salt cod overnight in cold water. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside.
- Step 2
Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a boil. Add the kale, bay leaves and chili- pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.
Private Notes
Comments
Best source for quality salt cod with several options. They are good at shippping. In Fall river, MA home to many Azorian Portuguese. https://portugaliamarketplace.com/pages/home.cfm