Pumpkin-Ginger Sorbet
Florence Fabricant
117 ratings with an average rating of 4 out of 5 stars
117
20 minutes, plus at least 6 hours’ chilling and freezing
South Coast Portuguese Fish Chowder
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 2tablespoons extra virgin olive oil
- 2bay leaves
- 1tablespoon finely chopped garlic
- 2medium onions (14 ounces), cut in ¾-inch dice
- 1medium green bell pepper, seeded and cut in ½-inch dice
- ¼teaspoon ground allspice
- 2pounds Yukon Gold potatoes, peeled and sliced â…“-inch thick
- 4cups well-flavored fish or chicken stock
- 2cups canned whole tomatoes with juice, in ½-inch dice
- 6ounces spicy chorizo or andouille sausage, casing removed and sliced ¼-inch thick
- Sea salt and freshly ground black pepper
- 2pounds skinless silver hake, cod, haddock or bass fillets, pin bones removed
- ¼cup finely chopped cilantro leaves and tender stems
- 2tablespoons coarsely chopped flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
358 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 29 grams protein; 1163 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
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Cooking Notes
chfont
This was a good dish. I didn't have chorizo sausage, but I had spicy Italian links and they worked fine. I'm not sure how the final instructions were supposed to work: letting it sit for a half hour or cool to room temperature. This needs a little more detail.
Lesley
This is lovely,even if you have to forego the sausage. Prepare it the day before you plan to serve it - that overnight rest in the fridge allows the flavours to marry. Thank you Florence!
James
It's a great template, ready for improvisation. I added some kale and corn kernels, paprika and cumin. Very filling and easy to make.
shirley h
I added a head of sliced fennel and red bell pepper at the start. The fennel added a wonderful flavor.
edsbrooklyn
I've been making this for years, changing it slightly along the way. We omit the chorizo (we're pescatarians) and use more potatoes and fish. We also use tomato sauce to taste, rather than whole tomatoes. A little chipotle powder and some smoked paprika too, and sometimes sumac instead of allspice. We eat it hot rather than let it sit for an hour. It's absolutely delicious and even better the next day.
Swirt
I actually was in the Algarve when I made this. Might have been the atmosphere of buying fresh squid, clams, chorizo, and fish at the local farmers market, plus the potatoes and bread to sop it up with, but we found this absolutely delicious.
Nora
Super easy and delicious. The chorizo or andouille gives it a punch. This is a goto recipe when I buy codfish in the winter.
Ed Clark
I added small amounts of cider vinegar and tomato paste, which added some body and zest. Then I imagined myself savoring it in a cozy restaurant in the Algarve.
Frank
Nothing special. I added kale. The process seemed a bit too complicated; all the different vegetables seemed to need different cook times. The end result was rather bland. I probably would not make this again.
Nora
My goto recipe for a fish stew. It does not need much salt and pepper added prior to the fish because the tomatoes and the chorizo that I added provide a good amount of salt.
James
It's a great template, ready for improvisation. I added some kale and corn kernels, paprika and cumin. Very filling and easy to make.
Lesley
This is lovely,even if you have to forego the sausage. Prepare it the day before you plan to serve it - that overnight rest in the fridge allows the flavours to marry. Thank you Florence!
chfont
This was a good dish. I didn't have chorizo sausage, but I had spicy Italian links and they worked fine. I'm not sure how the final instructions were supposed to work: letting it sit for a half hour or cool to room temperature. This needs a little more detail.
Kathleen Dunn
This recipe is very similar to one by Jasper White, a chief in Boston. I did not have green pepper, so omitted that. The steps do work, especially cooking the potatoes before adding the tomatoes. I use all sorts of fish. Tonight it will be pacific rock fish and tiny steamers from Willapa Bay in WA. I could not find Chorizo in the one market near me, so am using Linguica, which worked well last week when I made it for family. Great recipe.
Rami Rubin
This very same recipe is published in a book "50 Chowders" written by Jasper White. It is our favorite recipe from this book. We have successfully used Mexican Chorizo as a substitute.
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