stormy weather chowder

Well we certainly had a wild weekend of weather on the west coast and in the foothills.

Snow down as low as 1000 feet, funnel clouds just below us following the base of the

foothills , rain, hail, high winds you name we had it. We did have enough warning this time

to get prepared. I took my generator in for service, got an extra fuel can and fuel, checked

all the extension cords, batteries for the flashlights, lanterns and camping lights. Got extra

bottled water and filled large pots with water for cooking, propane stove just needs a

match, and washing dishes. Filled the tub with water for bathroom issues. I was set except

for what do do while the power was out and the roads were closed. That didn’t take much

thought I’ll get everything I need to make another great chowder for the weekend and at

the same time pick up everything I need for Wednesday night dinner.

So after looking at Mom’s cookbook I decided a Portuguese fish chowder would be perfect.

It’s such a natural having grown up so close to Fall River and New Bedford and with all the

Portuguese families living around us. There was nothing better than the seafood dishes the

women made from the fresh seafood the men would bring home after a weekend night of

fishing. Steamers, cherry stones, quahog’s, snails, striped bass and pollock. And the

homemade linguica or chourico ( if you can find it) that would go in just about everything

was the best. The flavor from the hearty spices and the ample amounts of pork fat ground

up for the sausage created the perfect color as it rendered out during cooking. That was

what you used on a sandwich, just brush some of that rendered oil on the bread instead of

anything else, add sliced linguica or chourico and that’s a sandwich for a Saturday lunch,

nothing better. So back to the chowder, I am a big fan of using more than one type of fish

in my chowders so finding the right fish is never difficult. Remember just because I specify

a certain fish doesn’t mean you can’t use what you like or find to be plentiful. A note of

caution is don’t use any fish that is to soft in texture they don’t make good chowders. Cod,

halibut, haddock, pollock, bass, hake are your best choices.

Now if you live anywhere near a Portuguese bakery a crusty loaf of fresh baked bread is

perfect and if not a loaf of Italian is terrific also.

PORTUGUESE FISH CHOWDER

2 tbls olive oil

2 bay leaves

2 tbls chopped garlic

2 cups diced yellow onions

1 large diced green pepper

1/4 tsp allspice

6 to 8 medium potatoes peeled and cubed

4 cups fish stock or clam juice

1/2 cup dry white wine

2 cups canned diced tomatoes with juice

6oz linguica sliced 1/4 ” thick

6 oz andouille sausage sliced 1/4

″

thick

sea salt and fresh ground pepper

1lb cod and 1 lb bass fillets skinned and bones removed

1/4 cup cilantro chopped

Heat a large heavy pot or dutch oven over medium heat and add the oil and bay leaves.

when the bay leaves turn brown add the garlic and cook until it is golden brown, stir

frequently. Add the onions, bell pepper and allspice and saute, stirring occasionally, until the

onions and peppers are soft, not browned. Add the potatoes, stock and wine. make sure

potatoes are covered and if not add more liquid. Increase the heat and bring to a boil cover

and cook the potatoes until just soft about 10 to 12 minutes. Reduce the heat to medium

and add the tomatoes and sausage. Simmer and season with salt and pepper and don’t be

shy, 5 to 6 minutes to let the sausage cook. Add the fish cut into really large chunks, 4 to 5

” square or long. Simmer another 10 minutes until fish is cooked. remove from heat and let

sit at least an hour before reheating to serve, or overnight is best for a next day meal.

When you reheat don’t bring to a boil just to a good simmer. ladle into heated bowls and

serve with warm bread, garlic bread is best. Have this meal with wildfire trinity or the Irish

vineyard Kilkenny white from

www.bargainsonwine.com

. Don’t forget to let me know what

you think or any suggestions. ENJOY

Comments

[oakley outlet]

***687664In one summer afternoon, friends from back home gathered together in Vancouver, BC to eat and drink together. Edwin brought an irresistable bowl of 'Kinilaw na corita tan orang', translated as ceviche-style baby