South Coast Portuguese Fish Chowder
List of Ingredients
Makes 8 main-course servings
2 tablespoons extra virgin olive oil
2 bay leaves
1 tablespoon finely chopped garlic
2 medium onions (14 ounces), cut in 3/4-inch dice
1 medium green bell pepper, seeded and cut in 1/2-inch dice
1/4 teaspoon ground allspice
2 pounds Yukon Gold potatoes, peeled and sliced one-third-inch thick
4 cups well-flavored fish or chicken stock
2 cups canned whole tomatoes with juice, in 1/2-inch dice
6 ounces spicy chorizo or andouille sausage, casing removed and sliced 1/4-inch thick
Sea salt and freshly ground black pepper
2 pounds skinless silver hake, cod, haddock or bass fillets, pin bones removed
1/4 cup finely chopped cilantro leaves and tender stems
2 tablespoons coarsely chopped flat-leaf parsley
Recipe
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.
From Fresno Bee (Published November 1, 2000)
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