South Coast Portuguese Fish Chowder Recipes

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SOUTH COAST PORTUGUESE FISH CHOWDER



South Coast Portuguese Fish Chowder image

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 1h

Yield 8 servings

Number Of Ingredients 14

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 1/3-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

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.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1163 milligrams, Sugar 7 grams

SOUTH COAST PORTUGUESE FISH CHOWDER



SOUTH COAST PORTUGUESE FISH CHOWDER image

Categories     Soup/Stew     Fish

Yield 14 cups serves 8

Number Of Ingredients 15

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)
For garnish:
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.

SOUTH COAST PORTUGUESE FISH CHOWDER



South Coast Portuguese Fish Chowder image

by Jasper White from 50 Chowders: One-Pot Meals - Clam, Corn & Beyond (Scribner, 2000) This chowder has a relationship to New Bedford and the area New Englanders call South Coast, which includes that part of southeastern Massachusetts west of Cape Cod and a small piece of eastern Rhode Island. The area is ethnically diverse, with a large Portuguese population, but everyone, even those who aren't Portuguese, loves good food. I served this chowder recently to a group at Sakonnet Vineyards in Little Compton, Rhode Island. As soon as word got out that there waschouriço(a dry, spicy, garlicky Portuguese sausage) in the chowder, the crowd demolished it. Almost everyone in this region loves chouriço, which the locals pronounce "shore-ee-soo." All over New England where the Portuguese have settled, chouriço is included in clambakes, clam boils, and other traditional Yankee fare. With its translucent reddish broth and colorful pieces of bell pepper, tomato, chouriço, potato, fish, and cilantro, this Portuguese-style chowder is very enticing. It has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders. For equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle.

Provided by David Hawkins

Categories     Chowders

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 dried bay leaves
3 garlic cloves, finely chopped (1 tablespoon)
2 medium onions, cut into 3/4-inch dice (14 ounces)
1 green bell pepper, cut into 1/2 inch dice (6 ounces)
1/4 teaspoon ground allspice
2 lbs yukon gold potatoes, Maine, PEI or 2 lbs other potatoes, peeled and sliced 1/3 inch thick
4 cups traditional fish stock (as a last resort) or 4 cups water (as a last resort)
2 cups canned whole tomatoes with juice, cut into 1/2-inch dice (from a 28-ounce can)
6 ounces spicy Portuguese chourico or 6 ounces andouille sausages, casing removed and sliced 1/4 inch thick
kosher salt & freshly ground black pepper
2 lbs skinless silver hake, cod, haddock or 2 lbs bass fillets, pinbones removed
2 tablespoons coarsely chopped fresh Italian parsley (to garnish)

Steps:

  • 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 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 sauté, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not browned.
  • 2. 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.
  • 3. 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).
  • 4. 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.
  • 5. When ready to serve, reheat the chowder over low heat; don't let it boll. Use a slotted spoon to mound the chunks of hake, the chouriço, 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 and serve immediately.

Nutrition Facts : Calories 450.1, Fat 15.6, SaturatedFat 4.5, Cholesterol 68.7, Sodium 659.6, Carbohydrate 50, Fiber 10.2, Sugar 5, Protein 33

FULTON FISH MARKET CHOWDER



Fulton Fish Market Chowder image

Provided by Food Network

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

1/2 cup olive oil
2 large onions, diced (about 1 1/2 cups)
2 leeks, white and light green parts only, split, well washed and diced (about 2 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
1/4 cup finely chopped garlic
1 cup canned plum tomatoes, drained, seeded, and diced
1 teaspoon saffron threads
2 bay leaves
1 tablespoon dried thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 quarts fish stock
2 Idaho potatoes, peeled and diced (about 1 pound)
1 small lobster, raw and in the shell, cut into pieces
1 pound assorted fish fillets such as snapper, halibut, tilefish, cod, skinned and boned, cut into chunks
1/2 pound fresh shrimp, peeled and deveined
French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person)
1/4 cup olive oil
1 to 2 teaspoons cracked black peppercorns

Steps:

  • Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the fish stock. Bring to a boil, then reduce to a simmer and cook for 45 minutes. At the end of 45 minutes, add the potatoes and begin to cook. While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven until crisp (about 12 minutes). After the potatoes have simmered for 10 minutes, add the lobster. Return to a boil and cook at a strong simmer for 5 minutes, before adding the fish chunks and the shrimp and cook until the fish is just cooked, but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.;

ROCKPORT FISH CHOWDER



Rockport Fish Chowder image

This is a low fat and healthy chowder that I'm very happy to have at pretty much any time. If you like clam chowder but want less fat give this a try! I don't put the paprika into the pot because I like a white chowder, I sprinkle some on top at serving.

Provided by Annacia

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
3/4 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1 cup sliced carrot
2 cups potatoes, raw, peeled and cubed
1/4 teaspoon thyme
1/2 teaspoon paprika
salt, to taste (and optional)
2 cups bottled clam juice (or more)
8 peppercorns
1 bay leaf
1 lb cod fish fillets or 1 lb haddock fillet, cut into 3/4-inch cubes
1/4 cup flour
3 cups 1% low-fat milk
1 tablespoon fresh parsley, chopped

Steps:

  • Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
  • Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
  • Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
  • Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
  • Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
  • Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

PORTUGUESE FISHERMAN'S STEW



Portuguese Fisherman's Stew image

Categories     Soup/Stew     Tomato     Stew     Sausage     Cod     Clam     Mussel     Saffron     Leek     White Wine     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

1/4 cup dry white wine
1 generous pinch of saffron threads
3 tablespoons olive oil
1 1/4 cups coarsely chopped leeks
1 cup coarsely chopped onion
1 tablespoon minced garlic
3 cups fish stock or bottled clam juice
1 14 1/2-ounce can diced tomatoes in juice
1/2 teaspoon dried oregano
6 ounces linguiça sausage or hot links, cut diagonally into 1/4-inch-thick slices
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
4 5-ounce cod fillets
Yellow cornmeal
1/4 cup chopped fresh parsley

Steps:

  • Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
  • Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
  • Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
  • Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER



Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

  • Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
  • Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

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