Easy Seafood Recipes: Must-Try Portuguese Fish Stew

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☞ TESTER TIP: You want the chowder to be sufficiently seasoned now so you don’t have to stir it again later, after the fish has been added, or fish will fall apart.

  • Add the whole fish fillets and cook for 5 minutes. Remove the pot from the heat, gently stir in the cilantro, and let the chowder sit for 10 minutes. The fish will finish cooking during this time.
  • Let the fish sit for up to an hour at room temperature to let the flavors meld. (You can let the chowder cool, cover, and refrigerate it for up to 1 day.)
  • When ready to serve, reheat the chowder over low heat, being careful not to let it boil. Use a slotted spoon to mound the chunks of fish, the chouriço, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the tomato broth over. Sprinkle with the chopped parsley and serve immediately.

    • ☞ TESTER TIP: You want the chowder to be sufficiently seasoned now so you don’t have to stir it again later, after the fish has been added, or fish will fall apart.

  • Add the whole fish fillets and cook for 5 minutes. Remove the pot from the heat, gently stir in the cilantro, and let the chowder sit for 10 minutes. The fish will finish cooking during this time.
  • Let the fish sit for up to an hour at room temperature to let the flavors meld. (You can let the chowder cool, cover, and refrigerate it for up to 1 day.)
  • When ready to serve, reheat the chowder over low heat, being careful not to let it boil. Use a slotted spoon to mound the chunks of fish, the chouriço, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the tomato broth over. Sprinkle with the chopped parsley and serve immediately.

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