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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)

For garnish:

• 2 tablespoons coarsely chopped fresh Italian parsley

Description

Food Network Invites You To Try This South Coast Portuguese Fish Chowder Recipe.

Food Network