SOUTH COAST PORTUGUESE FISH CHOWDER

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.