Portuguese Fish Chowder

This authentic Portuguese fish chowder offers a delightful fusion of a stew and a soup, featuring tender fish, hearty potatoes, spicy chouriço, and fresh peppers, all enveloped in a rich, tomato-infused broth. It’s a celebrated classic from the heart of Portugal.

Recipe by David Leite

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, or water as a last resort
• 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, to taste
• 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, for garnish

Instructions

1. Sauté Aromatics: Begin by heating a sturdy 4- to 6-quart heavy pot over medium heat. Add the olive oil along with the bay leaves. Observe closely as the bay leaves begin to slightly brown and release their fragrant oils. Immediately add the finely chopped garlic and cook, stirring continuously with a wooden spoon, for approximately 20 to 30 seconds until the garlic turns a light golden hue. Be very careful not to let it burn, as burnt garlic can impart a bitter flavor.

2. Soften Vegetables: Add the diced onions, green bell pepper, and the ground allspice to the pot. Continue cooking, stirring occasionally, for about 8 minutes. During this time, the onions and peppers will soften considerably, becoming translucent and tender, but they should not brown. This gentle cooking process allows their natural sweetness and depth of flavor to develop, forming a robust base for the chowder.

3. Simmer Potatoes: Introduce the peeled and sliced potatoes to the pot, followed by the fish stock. Ensure the liquid generously covers the potatoes; if needed, add a small amount of water to fully submerge them. Increase the heat to bring the mixture to a vigorous boil. Once boiling, cover the pot and allow it to cook actively for 6 to 10 minutes. The objective here is for the potatoes to become tender on the outside while still retaining a slight firmness in their core, ensuring they hold their shape throughout the remaining cooking process.

4. Combine and Season: Reduce the heat to medium. Carefully add the diced canned whole tomatoes (including their juice) and the sliced chouriço or andouille sausage to the pot. Let the chowder simmer gently for 5 minutes, allowing all the ingredients to mingle and their flavors to deepen. This is a critical moment for seasoning: generously season the chowder with kosher salt and freshly ground black pepper. It is essential to achieve the desired seasoning level now, before the fish is added, to avoid excessive stirring later that could cause the delicate fish to break apart. A well-seasoned broth at this stage will elevate the entire dish.

5. Cook and Rest Fish: Gently place the skinless fish fillets into the simmering chowder, ensuring they are partially submerged. Cook for exactly 5 minutes. After this brief cooking time, remove the pot completely from the heat. Carefully stir in the fresh cilantro, being extremely gentle to avoid breaking up the fish. Cover the pot and allow the chowder to rest for an additional 10 minutes off the heat. The residual heat will continue to cook the fish gently to perfection, ensuring it remains moist, flaky, and full of flavor.

6. Enhance Flavors (Optional): For the best flavor development, allow the finished chowder to sit at room temperature for up to an hour. This resting period provides an opportunity for all the distinct flavors to meld and deepen, resulting in a more harmonious and complex taste. If you’re preparing the chowder in advance, let it cool completely, then cover it tightly and refrigerate for up to 1 day. Like many stews, its flavors often become even more pronounced and delicious overnight.

7. Serve with Panache: When ready to serve, gently reheat the chowder over low heat, being extremely cautious not to let it boil vigorously. Boiling can cause the fish and potatoes to disintegrate. Using a slotted spoon, carefully arrange generous chunks of fish, chouriço, tomatoes, peppers, and potatoes in the center of large, warm soup plates or shallow bowls. Ladle the rich, aromatic tomato broth generously over the top. Finish with a sprinkle of coarsely chopped flat-leaf parsley for a burst of freshness and color before serving immediately. This hearty chowder pairs beautifully with crusty bread, perfect for soaking up every last drop of the exquisite broth.

Adapted From

50 Chowders

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