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Prep Time: 7 Minutes Cook Time: 40 Minutes |
Ready In: 47 Minutes Servings: 6 |
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This spicy fish chowder usually is concocted aboard fishing boats from the days catch in Portugal. Many times the ingredients vary according to what the day's catch was. This chowder is traditionally served over bread triangles. Ingredients:
3/4 lb fish fillet |
1/2 green bell pepper, cut into 1/2 inch squares |
2 tablespoons onions, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 (16 ounce) can tomatoes, cut up |
1/2 cup dry white wine |
1/4 cup tomato paste |
1/4 cup parsley, snipped |
1 bay leaf |
3/4 teaspoon ground coriander |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground red pepper |
1 cup water |
1 (8 ounce) can whole oysters (or use 8 oz fresh) |
7 ounces crabmeat, flaked and picked |
1/2 lemon, sliced |
6 slices french bread, toasted |
Directions:
1. Thaw fish, if frozen. With a sharp knife, cut the fish into 1 inch pieces; set aside.
2. In a 3-quart saucepan cook green pepper, onion, and garlic in hot oil until tender but not brown. Add undrained tomatoes, wine, tomato paste, parsley, bay leaf, coriander, nutmeg, red pepper, and 1 cup water. Bring to a boil; reduce heat. Cover and simmer 20 minutes.
3. Add fish pieces, undrained oysters, crab meat (if canned, add it undrained), and lemon slices to tomato mixture. Return to boiling, reduce heat. Cover and simmer 5 to 7 minutes or until fish flakes easily when tested with a fork.
4. Remove bay leaf.
5. To serve, ladle the soup over the toast in individual serving bowls.
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