South Coast Portuguese Fish Chowder Recipe - Food.com

Name: South Coast Portuguese Fish Chowder Recipe - Food.com
Ingredients: 2 tablespoons olive oil; 2 dried bay leaves; 3 garlic cloves, finely chopped (1 tablespoon); 2 medium onions, cut into 3/4-inch dice (14 ounces); 1 green bell pepper, cut into 1/2 inch dice (6 ounces); 1/4 teaspoon ground allspice; 2 lbs yukon gold potatoes, Maine, PEI or 2 lbs other potatoes, peeled and sliced 1/3 inch thick; 4 cups traditional fish stock (as a last resort) or 4 cups water (as a last resort); 2 cups canned whole tomatoes with juice, cut into 1/2-inch dice (from a 28-ounce can); 6 ounces spicy Portuguese chourico or 6 ounces andouille sausages, casing removed and sliced 1/4 inch thick; kosher salt & freshly ground black pepper; 2 lbs skinless silver hake, cod, haddock or 2 lbs bass fillets, pinbones removed; 2 tablespoons coarsely chopped fresh Italian parsley (to garnish)

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by Jasper White from 50 Chowders: One-Pot Meals — Clam, Corn & Beyond (Scribner, 2000) This chowder has a relationship to New Bedford and the

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Ingredients

2 tablespoons olive oil
2 dried bay leaves
3 garlic cloves, finely chopped (1 tablespoon)
2 medium onions, cut into 3/4-inch dice (14 ounces)
1 green bell pepper, cut into 1/2 inch dice (6 ounces)
1/4 teaspoon ground allspice
2 lbs yukon gold potatoes, Maine, PEI or 2 lbs other potatoes, peeled and sliced 1/3 inch thick
4 cups traditional fish stock (as a last resort) or 4 cups water (as a last resort)
2 cups canned whole tomatoes with juice, cut into 1/2-inch dice (from a 28-ounce can)
6 ounces spicy Portuguese chourico or 6 ounces andouille sausages, casing removed and sliced 1/4 inch thick
kosher salt & freshly ground black pepper
2 lbs skinless silver hake, cod, haddock or 2 lbs bass fillets, pinbones removed
2 tablespoons coarsely chopped fresh Italian parsley (to garnish)