SOUTH COAST PORTUGUESE FISH CHOWDER

South Coast Portuguese Fish Chowder image

Provided by Food Network

Yield Makes about 14 cups; serves 8

Number Of Ingredients 14

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Ingredients

2 tablespoons olive oil
2 dried bay leaves
3 cloves garlic, finely chopped (1 tablespoon)
2 medium onions (14 ounces), cut into 3/4-inch dice
1 green bell pepper (6 ounces), cut into 1/2-inch dice
1/4 teaspoon ground allspice
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick
4 cups fish stock, chicken stock, or water (as a last resort)
2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch diced (measured with their juice)
6 ounces spicy chorico (dry, spicy Portuguese sausage) or andouille sausage, casing removed, sliced 14 inch thick
Kosher or sea salt and freshly ground black pepper
2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed
10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup)
2 tablespoons coarsely chopped fresh Italian parsley

Steps:

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 turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not brown.
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 the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mold the chunks of hake, the chorico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.

*** Explore more South Coast Portuguese Fish Chowder Recipes »

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Hafizghulammuhammad Hafizghulammuhammad

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This chowder is amazing! It's so flavorful and creamy, and the fish is cooked perfectly. I will definitely be making this again.

Joshua lawal

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This chowder is delicious! I love the combination of flavors and the fish is cooked perfectly. I will definitely be making this again.

Sithia sinthia

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This is my favorite fish chowder recipe. It's so flavorful and comforting, and it's always a hit with my family and friends. I highly recommend it.

Amanda Peak

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I love this chowder! It's so easy to make and it's always a hit with my family and friends. I highly recommend it.

Rich Mara

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This chowder is the perfect comfort food. It's so hearty and flavorful, and it's sure to warm you up on a cold day. I will definitely be making this again.

Oloyede Esther

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I'm not a huge fan of fish chowder, but this recipe changed my mind. It's so flavorful and creamy, and the fish is cooked perfectly. I will definitely be making this again.

Sulmar Perez

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This chowder is so easy to make and it's absolutely delicious. I love the combination of flavors and the fish is cooked perfectly. I will definitely be making this again.

Trenton Gittens

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I made this chowder for a potluck and it was a huge hit. Everyone loved it! I will definitely be making this again.

Wyatt Earp

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This is the best fish chowder I've ever had. The flavors are incredible and the fish is so tender. I will definitely be making this again and again.

aralim

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Wow, this chowder is amazing! I followed the recipe exactly and it turned out perfect. The flavors are so rich and complex, and the fish is cooked perfectly. I will definitely be making this again and again.

Anthony Abel

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This was my third time making this chowder and it's still just as delicious as the first time I tried it. It's so easy to make and always a crowd-pleaser. I also find that the leftovers are just as good, if not better, the next day.

Aderonke Animashaun

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I've made this chowder a few times now and it's always a hit. It's so flavorful and comforting, perfect for a cold day. I love the addition of the chorizo and peppers, they really give it a unique flavor.

Kirah March

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This chowder was easy to make and turned out delicious. I used cod and shrimp, and it was perfect. I will definitely be making this again.

Brenda Paradza

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I love the combination of flavors in this chowder. The chorizo and paprika give it a nice smoky flavor, and the tomatoes and peppers add a touch of sweetness. I would definitely recommend this recipe to anyone who loves seafood chowder.