Portuguese Kale And Salt Cod Chowder Recipes

PORTUGUESE KALE-AND-SALT-COD CHOWDER

Steps:

• Soak the salt cod overnight in cold water. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside.
• Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a boil. Add the kale, bay leaves and chili- pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.

MEDITERRANEAN FISH CHOWDER WITH POTATOES AND KALE

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot. Cook, stirring, until the onion softens, about 5 minutes.
• Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley. Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
• Add the water, potatoes, salt to taste and the bouquet garni, and bring to a simmer. Add the saffron, turn the heat to low, cover and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
• While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
• Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale. The soup should not be boiling vigorously. Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked. Remove from the heat, taste once more and adjust seasonings, and serve.

SOUTH COAST PORTUGUESE FISH CHOWDER

Steps:

• Heat a heavy 4- to 6-quart pot over medium heat. Add olive oil and bay leaves. When bay leaves turn brown, add garlic and cook, stirring with wooden spoon, until golden. Add onions, green pepper and allspice and saute, stirring occasionally, about 8 minutes, until onions are soft but not brown.
• Add potatoes and stock. Stock should just cover potatoes. Add a little water if needed. Increase heat, cover and boil potatoes 10 minutes, until not quite tender.
• Reduce heat to medium, add tomatoes and sausage and simmer 5 minutes. Season generously with salt and pepper; use enough so you will not have to stir in more once fish is added.
• Add whole fish fillets, cook 5 minutes and remove from heat. Gently stir in cilantro and allow chowder to sit 10 minutes. Allow chowder to sit at room temperature 1 hour before serving, or cool briefly, then refrigerate up to 2 days, covering chowder after it is cold.
• To serve, reheat chowder over low heat. Do not let it boil. Use slotted spoon to mound chunks of fish with sausage and vegetables in soup plates. Spoon tomato broth over and sprinkle with parsley.