| Yield: | Makes about 14 cups; serves 8 |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 334 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 62 mg |
| Sodium | 1170 mg |
Reviews
Delicious chowder. It’s got a wonderful fish flavor and is easy to put together with things I always have on hand. I used frozen cod fillets. A little hot sauce made it a bit more piquant, but my family loves spicy.
Fah’Rivah Style!
This was absolutely delicious! I had never tried anything like this. I followed the recipe exactly, except I used red pepper instead of green, and smoke sausage and a dash of hot red pepper in place of the chorizo, as that’s what I had on hand. It was FANTASTIC!! We have 5 kids, teen to toddler, and they all loved it, which is truly amazing! Don’t be afraid to try this– relatively easy to make, makes a lot, and tastes wonderful!! You’ll be glad you did!
Thanks for the recipe; I added cayenne pepper, I like it hot & spicy.
This was amazing and delicious! I substituted tilapia and yellow bell pepper and doubled the allspice. The tilapia I used was rather thick and held up perfectly. The yellow pepper really added to the appearance of the dish. To cut down on the fat, I cooked the chorizo rounds separately before adding them. The meal was so flavorful, light and healthy!
Unbelievable! I used sole and some small salmon filets I had frozen. Not wild about salmon at the best of times, but it was firm and held up. The sole held its own and tasted great.
I cut the recipe by half, but used the full 6 oz of Chirizo and actually doubled the amount of olive oil called for. I like the flavor it adds and the starch from the potatoes helped to keep it from overwhelming. I left out the green bell pepper (just hate the taste of cooked green pepper, and the cilantro.
Used chicken stock but while the stock and potatoes were boiling I added a teaspoon of Thai fish sauce and it made it a good fish broth without being too fishy.
I cut the recipe by half, but used the full 6 oz of Chirizo and actually doubled the amount of olive oil called for. I like the flavor it adds and the starch from the potatoes helped to keep it from overwhelming. I left out the green bell pepper (just hate the taste of cooked green pepper, and the cilantro.
Used chicken stock but while the stock and potatoes were boiling I added a teaspoon of Thai fish sauce and it made it a good fish broth without being too fishy.
Delicious and easy. Perfect on a COLD winter’s day like today. 20 degrees in Central Texas calls for drastic culinary measures!
This was easy to make and very, very delicious! I omitted the potatoes since I don’t like them in soups, but it didn’t really need them. Also, I used chicken sausages from Trader Joe’s instead of the andouille, etc., called for in the recipe. A winner!
The recipie was easy to follow, basic pantry ingredients, (I had no cilantro but that’s ok) and I used less cod and more veggies. OK I redid the whole recipie and I loved it!
Can’t count how many times I’ve made this and always get raves. In fact its sitting on my stove right now and I can’t wait to dig in!