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Portuguese Fish Chowder

Portuguese Fish Chowder (Tomato-Based)

Fish, fish broth, chorizo sausage, zingy spices and tomatoes are the defining features of this Portuguese-style chowder.

Course Main Course
Cuisine American, Portuguese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Author Craig Fear

Ingredients

  • 2 TBSPs olive oil
  • 3-4 cloves garlic, diced fine
  • 1 large onion, diced
  • 1 fennel bulb, cored and diced
  • 3-4 stalks celery, diced
  • 1/2 teaspoon allspice
  • 1 TBSP paprika, optional
  • 1/2 - 1 teaspoon chili powder, optional
  • pinch cayenne, optional
  • 6 cups fish broth
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 2 pounds yukon gold potatoes, peeled and diced into bite-sized cubes
  • 1 28 oz can whole tomatoes in juice diced, juice reserved
  • 3 chorizo links, sliced into ¼ inch thick rounds
  • Sea salt and pepper, to taste
  • ¼ cup fresh parsley chopped and packed
  • 2 pounds haddock, hake or cod diced into bite-sized pieces

Instructions

  1. Heat olive oil over medium heat in medium-sized stock pot.
  2. Add garlic and saute about 30 seconds, stirring frequently, until browned being careful not to burn.
  3. Add onion, fennel, celery, allspice, chili powder, paprika and cayenne and saute for 5-7 minutes, stirring occasionally, until veggies are softened but not browned.
  4. Add fish broth, bay leaves, thyme sprigs and potatoes and simmer until potatoes are cooked through, about 10-15 minutes.
  5. Add the tomatoes and reserved juice and chorizo sausage and simmer for 5 more minutes.
  6. Taste and season with salt and pepper, to taste.
  7. Add parsley and stir.
  8. Add fish and simmer very gently for 5 minutes.