Portuguese Fish Chowder
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 15 mins
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Servings
8 servings
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Calories
341 kcal
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Course
Main Course
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Cuisine
American
Portuguese Fish Chowder
Description
This chowder starts by sautéing garlic and bay leaves in olive oil, then slowly softening onions and bell peppers with allspice for aromatic depth. Potatoes cook in fish stock and water until tender but still firm in the center. Then canned tomatoes and sliced chouriço sausage are added for a spicy, savory component.
The thin fillets of silver hake, cod, haddock, and bass are gently cooked in the stew for a few minutes until opaque, preserving a delicate texture. The seasoning is made assertively before adding fish to avoid overcooking and fish breaking apart during stirring.
Fresh cilantro and flat-leaf parsley are stirred in at the end, lending an herbal freshness that complements the spicy sausage and creamy potatoes. This chowder balances savory, spice, and tender seafood for a filling meal.
Ingredients
- 2 tablespoons olive oil
- 2 bay leaf
- 3 cloves (1 tablespoon) garlic finely chopped
- 2 medium onion cut into 3/4-inch (18-mm) dice
- 1 oz green bell pepper cut into 1/2-inch (12-mm) dice
- 1/4 teaspoon ground allspice
- 2 pounds potato peeled and sliced 1/3 inch (8 mm) thick, Yukon Gold, Maine, PEI, or other all-purpose
- 4 cups fish stock as a last resort, water
- 2 cups (from a 28-ounce or 795-g can) whole tomatoes cut into 1/2-inch (12-mm) dice (measured with their juice, canned, in juice
- 6 ounces chouriço sausage casing removed and sliced 1/4 inch (6 mm) thick, or andouille sausage, spicy
- salt Kosher salt, freshly ground black pepper
- black pepper Kosher salt, freshly ground black pepper
- 2 pounds silver hake pinbones removed, skinless, fillets
- 2 pounds cod
- 2 pounds haddock
- 2 pounds bass
- 10 prigs cilantro leaves and tender stems finely chopped, fresh
- 2 tablespoons flat-leaf parsley coarsely chopped, leaves
Instructions
- Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves begin to turn brown, add the garlic and cook, stirring constantly with a wooden spoon, until golden, 20 to 30 seconds.
- Add the onions, bell pepper, and allspice and cook, stirring occasionally, until the onions and peppers are softened but not browned, about 8 minutes.
- Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook vigorously until they're soft on the outside yet still firm in the center, about 6 to 10 minutes.
- Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season assertively with salt and pepper.☞ TESTER TIP: You want the chowder to be sufficiently seasoned now so you don't have to stir it again later, after the fish has been added, or fish will fall apart.
- Add the whole fish fillets and cook for 5 minutes. Remove the pot from the heat, gently stir in the cilantro, and let the chowder sit for 10 minutes. The fish will finish cooking during this time.
- Let the fish sit for up to an hour at room temperature to let the flavors meld. (You can let the chowder cool, cover, and refrigerate it for up to 1 day.)
- When ready to serve, reheat the chowder over low heat, being careful not to let it boil. Use a slotted spoon to mound the chunks of fish, the chouriço, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the tomato broth over. Sprinkle with the chopped parsley and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 341kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 652mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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