Best 2 South Coast Portuguese Fish Chowder Recipes

In the vibrant coastal region of Portugal, where the Atlantic Ocean meets the sun-kissed shores, lies a culinary gem waiting to be discovered: South Coast Portuguese Fish Chowder. This traditional dish, also known as Caldeirada de Peixe, is a symphony of flavors that captures the essence of Portugal's rich maritime heritage.

Crafted with an array of freshly caught fish, this chowder embodies the ocean's bounty. From firm white fish like cod and hake to delicate shellfish such as clams and mussels, each ingredient contributes its unique texture and taste. The fish is lovingly simmered in a savory broth infused with aromatic vegetables like onions, garlic, and bell peppers. A touch of piri piri, Portugal's famous chili pepper, adds a subtle warmth that awakens the senses.

Beyond the classic fish chowder, the article presents a delightful array of variations that showcase the culinary diversity of Portugal's southern coast. Seafood lovers will relish the Shrimp and Crab Chowder, where succulent shrimp and crab meat take center stage. For a vegetarian twist, the Vegetable Chowder offers a vibrant medley of fresh vegetables simmered in a flavorful broth. And for those who prefer a creamy indulgence, the Creamy Fish Chowder, enriched with velvety cream and a touch of white wine, promises a comforting and satisfying meal.

In this comprehensive guide, you'll find step-by-step instructions and helpful tips to ensure your South Coast Portuguese Fish Chowder turns out perfectly every time. Discover the secrets of selecting the freshest fish, preparing the aromatic broth, and achieving the perfect balance of flavors. Whether you're a seasoned chef or a home cook seeking culinary adventures, this article will guide you through the delightful journey of creating an unforgettable Portuguese feast.

Let's cook with our recipes!

SOUTH COAST PORTUGUESE FISH CHOWDER

South Coast Portuguese Fish Chowder image

Provided by Food Network

Categories main-dish

Yield Makes about 14 cups; serves 8

Number Of Ingredients 14

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, chicken stock, or water (as a last resort)
2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch diced (measured with their juice)
6 ounces spicy chorico (dry, spicy Portuguese sausage) or andouille sausage, casing removed, sliced 14 inch thick
Kosher or sea salt and freshly ground black pepper
2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed
10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup)
2 tablespoons coarsely chopped fresh Italian parsley

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

South Coast Portuguese Fish Chowder image

Provided by Florence Fabricant

Categories dinner, soups and stews, main course

Time 1h

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
2 bay leaves
1 tablespoon finely chopped garlic
2 medium onions (14 ounces), cut in 3/4-inch dice
1 medium green bell pepper, seeded and cut in 1/2-inch dice
1/4 teaspoon ground allspice
2 pounds Yukon Gold potatoes, peeled and sliced 1/3-inch thick
4 cups well-flavored fish or chicken stock
2 cups canned whole tomatoes with juice, in 1/2-inch dice
6 ounces spicy chorizo or andouille sausage, casing removed and sliced 1/4-inch thick
Sea salt and freshly ground black pepper
2 pounds skinless silver hake, cod, haddock or bass fillets, pin bones removed
1/4 cup finely chopped cilantro leaves and tender stems
2 tablespoons coarsely chopped flat-leaf parsley

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

Tips:

Use fresh fish. Fresh fish is essential for making a delicious fish chowder. Avoid using frozen fish, as it will not yield the same flavor and texture.
Choose a variety of fish. Using a variety of fish will give your chowder a more complex flavor. Good choices include cod, haddock, salmon, and halibut.
Don't overcook the fish. Fish cooks very quickly, so it's important to avoid overcooking it. Overcooked fish will be tough and dry.
Use a good quality fish stock. Fish stock is the base of your chowder, so it's important to use a good quality stock. You can make your own fish stock or use a store-bought stock.
Add vegetables. Vegetables add flavor and texture to fish chowder. Good choices include potatoes, carrots, celery, and onions.
Season your chowder to taste. Fish chowder should be seasoned to taste. Common seasonings include salt, pepper, garlic powder, and onion powder.

Conclusion:

South Coast Portuguese Fish Chowder is a delicious and hearty dish that is perfect for a cold winter day. Made with fresh fish, vegetables, and a flavorful broth, this chowder is sure to warm you up from the inside out. With a few simple tips, you can make a delicious fish chowder that your family and friends will love.