SOUTH COAST PORTUGUESE FISH CHOWDER
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 1h
Yield 8 servings
Number Of Ingredients 14
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
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
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
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
Provided by Food Network
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
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
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
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
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
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
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
More about "south coast portuguese fish chowder recipes"
PORTUGUESE FISH CHOWDER RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Category MainsCuisine New EnglandTotal Time 2 hrs 15 mins
SOUTH COAST PORTUGUESE FISH CHOWDER RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
MAIZE - WIKIPEDIA
From en.wikipedia.org
TOMATO CHOWDER RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
PORTUGUESE FISH RECIPES - COOKEATSHARE
From cookeatshare.com
PORTUGUESE COD FISH SOUP - THERESCIPES.INFO - THERECIPES
From therecipes.info
PORTUGUESE CLAM CHOWDER - FEARLESS EATING
From fearlesseating.net
PORTUGUESE FISH CHOWDER | RECIPE | FISH CHOWDER, PORTUGUESE …
From pinterest.ca
SOUTH COAST PORTUGUESE FISH CHOWDER - PLAIN.RECIPES
From plain.recipes
SOUTH COAST PORTUGUESE FISH CHOWDER
From archive.jsonline.com
SOUTH COAST PORTUGUESE FISH CHOWDER RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
PORTUGUESE FISH CHOWDER - EASY PORTUGUESE RECIPES
From easyportugueserecipes.com
SOUTH COAST PORTUGUESE FISH CHOWDER RECIPE RE
From recipebridge.com
SOUTH COAST PORTUGUESE FISH CHOWDER – RECIPES NETWORK
From recipenet.org
SOUTH COAST PORTUGUESE FISH CHOWDER | RECIPE | FISH CHOWDER, CHOWDER …
From pinterest.com.au
SOUTH COAST PORTUGUESE FISH CHOWDER - RECIPELINK.COM
From recipelink.com
PORTUGUESE TRADITIONAL FISH SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
SOUTH COAST PORTUGUESE FISH CHOWDER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SOUTH COAST PORTUGUESE FISH CHOWDER
From pinterest.co.uk
RECIPE: SOUTH COAST PORTUGUESE FISH CHOWDER - RECIPELINK.COM
From recipelink.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
SOUTH COAST PORTUGUESE FISH CHOWDER RECIPE
From recipebridge.com
WORLD BEST SEA FOOD RECIPES: SOUTH COAST PORTUGUESE FISH CHOWDER
From fishofsea.blogspot.com
20+ SEAFOOD CHOWDER RECIPES | EATINGWELL
From eatingwell.com
SOUTH COAST PORTUGUESE FISH CHOWDER | SEASONAL RECIPES
From recipes.vlinkyou.com
MORE SOUP RECIPES
From eilee.net
SOUTH COAST PORTUGUESE FISH CHOWDER | RECIPE | FISH CHOWDER, …
From pinterest.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
BEST PORTUGUESE FISH CHOWDER ARCHIVES
From easyportugueserecipes.com
AMERICAN FOOD - ATOZWIKI.COM
From atozwiki.com
SOUTH COAST PORTUGUESE FISH CHOWDER | RECIPE | FISH CHOWDER, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love