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Portuguese Fish Chowder

Portuguese Fish Chowder Recipe
Servings: 6 persons

2 pounds cod or tautog fillets, cut into chunks
4 cups water
4 cups fish stock or clam juice
1/2 tsp saffron shreds
2 tbsp vinegar
1 tsp salt
3 potatoes, peeled and diced
1/4 pound salt pork, cubed
2 medium-size onions, peeled and diced
2 garlic cloves, mashed
Salt and pepper

Place fish in a kettle; add water, stock, saffron, vinegar, and salt. Poach the fish over low heat until it can be flaked with a fork but still remains firm

With a slotted spoon or spatula, remove fish to a patter; reserve liquid to cook potatoes

While potatoes simmer, brown salt pork in a skillet, then add onions and garlic and cook over low heat until onions are transparent. Discard garlic

Add onions and cracklings to the liquid. Test potato cubes; if they are done, return fish to liquid. Let simmer until the fish is completely cooked. Season to taste.











                                            Gil Sequira, 2003 All Rights Reserved.