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Ingredients

• South Coast Portuguese fish Chowder
• Recipe from: 50 Chowders
• This chowder has a relationship to New Bedford and the area New Englanders call South Coast, which includes that part of southeastern Massachusetts west of Cape cod and a small piece of eastern Rhode Island. The area is ethnically diverse, with a large Portuguese population, but everyone, even those who aren't Portuguese, loves good food. I served this chowder recently to a group at Sakonnet Vineyards in Little Compton, Rhode Island. As soon as word got out that there was chourico (a dry, spicy, garlicky Portuguese sausage) in the chowder, the crowd demolished it. Almost everyone in this region loves chourico, which the locals pronounce "shore-eese." All over New England where the Portuguese have settled, chourico is included in clambakes, clam boils, and other traditional Yankee fare.
• With its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this Portuguese-style chowder is very enticing. It has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders.
• I like to serve this chowder with toasted garlic bread or a crusty loaf of Portuguese or Italian bread.
• Makes: about 14 cups
• Serves: 8 as a main course
• Equipment
• You will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle.
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• 2 tablespoons olive oil
• 2 dried bay leaves
• 3 cloves garlic, finely chopped (1 tablespoon)
• 2 medium onions (14 ounces), cut into 1/4-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 dice (measured with their juice)
• 6 ounces spicy chourico or andouille sausage, casing removed and sliced 1/4 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)
• For garnish
• 2 tablespoons coarsely chopped fresh Italian parsley
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Description

This Chowder Has A Relationship To New Bedford And The Area New Englanders Call South Coast, Which Includes That Part Of Southeastern Massachusetts West Of Cape Cod And A Small Piece Of Eastern Rhode Island.

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