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.
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