Portuguese New England Fish Chowder

Portuguese New England Fish Chowder Recipe - Haddock, Potatoes, and Bacon

Region / culture: Portugal | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Portuguese New England Fish Chowder is a delicious and hearty soup that combines the flavors of Portugal with the traditional New England fish chowder. This recipe is a perfect blend of fresh fish, potatoes, and vegetables in a creamy and flavorful broth.

History

This recipe is a fusion of Portuguese and New England cuisines, combining the rich seafood traditions of Portugal with the hearty and comforting chowder of New England. The addition of bell peppers and canadian bacon gives this chowder a unique and delicious twist.

Ingredients

1 lb (454 g) of cod or haddock fillets, cut into 1 inch pieces
1 lb (454 g) of small red potatoes
2 tsp of olive oil
3 tbsp of chopped canadian bacon
1 red bell pepper, cut into medium pieces
1 green bell pepper, cut into medium pieces
2 or 3 cloves of garlic
2 tbsp of flour
1.5 cups of low-fat milk
0.5 tsp of salt
0.25 tsp of cayenne pepper

How to prepare

Cook the potatoes in a medium pot until they are just tender.
In a large skillet, heat the oil over medium heat, making sure not to burn it.
Add bacon, peppers, and garlic to the skillet and cook until the peppers are somewhat soft.
Stir in flour into the cooked ingredients. Then, add milk, salt, and cayenne pepper. Bring everything to a boil.
Place the [ingredient] on top, reduce the heat to simmer, cover, and cook until it is opaque, which should take around 5 minutes (unless you prefer it to be like sushi).

Variations

Substitute cod or halibut for the haddock fillets.
Add corn or peas for additional vegetables.
Use bacon or pancetta instead of canadian bacon for a different flavor profile.

Cooking Tips & Tricks

Be sure to cut the haddock fillets into uniform pieces to ensure even cooking.

- Cooking the potatoes until just tender will prevent them from becoming mushy in the chowder.

- Adding the flour to the cooked ingredients helps to thicken the chowder and create a creamy texture.

- Adjust the amount of cayenne pepper to suit your taste preferences for spiciness.

Serving Suggestions

Serve this chowder with crusty bread or oyster crackers for a complete and filling meal. A side salad or steamed vegetables would also complement this dish nicely.

Cooking Techniques

Simmering the chowder allows the flavors to meld together and creates a rich and creamy texture.

- Be sure to stir the chowder occasionally to prevent it from sticking to the bottom of the pot.

Ingredient Substitutions

Use any white fish fillets in place of haddock.

- Substitute regular bacon for canadian bacon if desired.

- Use vegetable broth or seafood stock in place of milk for a dairy-free version.

Make Ahead Tips

This chowder can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the chowder with fresh parsley or chives for a pop of color. A dollop of sour cream or a sprinkle of grated cheese would also add a nice finishing touch.

Pairing Recommendations

Pair this chowder with a crisp white wine such as Sauvignon Blanc or Chardonnay. A light and refreshing beer like a pilsner or wheat beer would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat, stirring occasionally to prevent scorching.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 6g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 70% DV

- Calcium: 20% DV

- Iron: 10% DV

Alergens

Contains fish and dairy

Summary

This Portuguese New England Fish Chowder is a good source of protein, vitamins, and minerals. It is relatively low in calories and fats, making it a healthy and satisfying meal option.

Summary

Portuguese New England Fish Chowder is a delicious and comforting soup that is perfect for a cozy night in. With its blend of fresh fish, potatoes, and vegetables in a creamy broth, this chowder is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Portuguese New England Fish Chowder. It was many years ago, when I was just a young girl, and my mother had invited our neighbor, Mrs. Costa, over for dinner. Mrs. Costa was a lovely woman with a thick Portuguese accent and a talent for cooking that was truly unparalleled. As we sat down to eat, she served us a steaming bowl of the most delicious fish chowder I had ever tasted.

I remember asking Mrs. Costa for the recipe, eager to learn how to recreate this incredible dish for my own family. She smiled and told me that it was a family recipe that had been passed down for generations, but she was more than happy to share it with me. Over the years, I have made this chowder countless times, tweaking and perfecting the recipe to suit my own tastes and preferences.

The key to making a truly authentic Portuguese New England Fish Chowder lies in the quality of the ingredients. Fresh fish is an absolute must, and I always make sure to use a combination of cod, haddock, and shrimp to give the chowder a rich and complex flavor. I also add plenty of fresh vegetables, including onions, carrots, and potatoes, which give the dish a hearty and satisfying texture.

To start, I sauté the vegetables in a large pot until they are soft and fragrant, then add in the fish and seafood and let them simmer in a rich and flavorful broth. A dash of cream and a sprinkle of fresh herbs like parsley and thyme round out the dish, giving it a creamy and comforting finish that is simply irresistible.

As I sit here, stirring a pot of Portuguese New England Fish Chowder on the stove, I can't help but think back on all of the memories and experiences that have brought me to this moment. From learning the recipe from Mrs. Costa so many years ago, to experimenting and perfecting it over the years, this dish has become a beloved staple in my family's meal rotation.

I remember the first time I made this chowder for my own family, watching as their faces lit up with delight at the first spoonful. It was then that I knew I had truly mastered the art of Portuguese cuisine, and that this recipe would be one that I would cherish and pass down to future generations.

Now, as I ladle out steaming bowls of chowder for my grandchildren, I can't help but feel a sense of pride and satisfaction. This recipe, with its rich and complex flavors, has become a symbol of the love and care that I put into each and every meal that I prepare for my family. And as I watch them enjoy every last bite, I know that this dish will continue to be a cherished tradition for many years to come.