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South Coast Portuguese Fish Chowder

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South Coast Portuguese Fish Chowder

Ingredients

  • 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 or water (as a last resort)
  • 2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch dice (measured with their juice)
  • 6 ounces spicy chouriço or andouille sausage, casing removed and sliced 1/4 inch thick
  • kosher salt and freshly ground black pepper
  • 2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed
  • garnish
  • 2 tablespoons coarsely chopped fresh italian parsley
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Published 2014-09-09 13:30:55 (2 years ago).

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