South Coast Portuguese Fish Chowder

May 09, 2023May 9, 20230 15
South Coast Portuguese Fish Chowder recipe for a hearty meal
in Seafood

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
2 dried bay leaves
3 garlic cloves , finely chopped
2 medium onions , cut into 3/4-inch dice
1 green bell pepper , cut into 1/2 inch dice
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 )

Nutrision Information

Servings Per Recipe
6
Calories
440
Sugar
7g
Fat
16g
South Coast Portuguese Fish Chowder is a traditional dish from the coastal regions of Portugal, where fish is a staple in the local diet. This hearty and flavorful chowder is perfect for cold winter nights, but can be enjoyed any time of the year. The combination of fish, potatoes, tomatoes, and spices creates a comforting and satisfying meal that is sure to please your taste buds.

Instructions

1.Heat olive oil in a large heavy pot over medium heat.
2.Add bay leaves, garlic, onions, and green bell pepper, and cook until onions are golden brown.
3.Add allspice and cook for one more minute.
4.Add potatoes, fish stock, canned tomatoes, chourico (or andouille sausages), salt and pepper.
5.Bring to a boil, then reduce heat to low and simmer until potatoes are tender (about 20-25 minutes).
6.Add fish fillets and cook for 5-7 minutes or until fish flakes easily with a fork.
7.Remove bay leaves and top with fresh parsley.
8.Serve hot with bread or crackers.

PROS

This fish chowder is high in protein and low in fat, making it a healthy and filling meal.

The Portuguese chourico adds a spicy kick to the dish that is sure to satisfy your taste buds.

CONS

This recipe requires some prep work, including peeling and slicing the potatoes and removing the pinbones from the fish fillets.

The traditional fish stock may be difficult to find, but water can be used as a substitute.

HEALTH & BENEFITS

This fish chowder is a good source of protein and vitamins, especially vitamin C from the bell pepper and tomatoes.
The fish used in this recipe is a good source of heart-healthy omega-3 fatty acids. The allspice and garlic may also have anti-inflammatory properties.

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