Portuguese Fish Chowder
Servings
8servings
Ingredients
Instructions
  1. 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.
  2. Add the onions, bell pepper, and allspice and cook, stirring occasionally, until the onions and peppers are softened but not browned, about 8 minutes.
  3. 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.
  4. Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season assertively with salt and pepper. 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.
  5. 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.
  6. When ready to serve, 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 Facts
Portuguese Fish Chowder
Amount Per Serving
Calories 336 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 82mg 27%
Sodium 320mg 13%
Potassium 1294mg 37%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 8g
Protein 37g 74%
Vitamin A 16%
Vitamin C 69%
Vitamin D0%
Calcium 6%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
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