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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and sauté, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not browned. | 2. 2. Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. | 3. 3. Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added). | 4. 4. Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. | 5. 5. When ready to serve, reheat the chowder over low heat; don't let it boll. Use a slotted spoon to mound the chunks of hake, the chouriço, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
bay leaf	2			-	-	-	-
garlic clove	3		chopped	151.3	0.0	33.66	0.85
onion	2		cut	88.0	20.548000000000002	2.42	0.22
green bell pepper	1		cut	151.3	0.0	33.66	0.85
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
yukon gold potato	2		peeled sliced	151.3	0.0	33.66	0.85
water	4	cups		0.0	0.0	0.0	0.0
tomato juice	2	cups	canned cut	82.62	17.1558	4.131	1.4094
andouille sausage	6	ounces	sliced	151.3	0.0	33.66	0.85
kosher salt black pepper			ground	151.3	0.0	33.66	0.85
silver hake	2	lbs	skinless cod	151.3	0.0	33.66	0.85
italian parsley	2	tablespoons	chopped	151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.