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A brown ceramic bowl filled with Portuguese fish chowder, made with fish, potatoes, chouriço, tomatoes, and cilantro.
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5 / 6 votes

Portuguese Fish Chowder

This Portuguese fish chowder is a tomato-based combo of stew and soup and chowder made of fish, potatoes, chorizo, also known as chouriço, and peppers that's a time-honored classic in Portugal.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 15 minutes
Course: Mains
Cuisine: New England
Servings: 8 servings
Calories: 341

Ingredients

  • 2 tablespoons olive oil
  • 2 bay leaves
  • 3 cloves (1 tablespoon) garlic, finely chopped
  • 2 medium onions, cut into 3/4-inch (18-mm) dice
  • 1 6 oz green bell pepper, cut into 1/2-inch (12-mm) dice
  • 1/4 teaspoon ground allspice
  • 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch (8 mm) thick
  • 4 cups fish stock, as a last resort, water
  • 2 cups (from a 28-ounce or 795-g can) canned whole tomatoes in juice, cut into 1/2-inch (12-mm) dice (measured with their juice)
  • 6 ounces spicy chouriço or andouille sausage, casing removed and sliced 1/4 inch (6 mm) thick
  • Kosher 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
  • 2 tablespoons coarsely chopped flat-leaf parsley leaves
US - Metric

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

Serving: 1portion | Calories: 341kcal | Carbohydrates: 26g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 652mg | Fiber: 4g | Sugar: 4g