Portuguese Fish Chowder

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Ingredients

    • 2 tablespoons olive oil
    • 2 bay leaves
    • 3 cloves (1 tablespoon) garlic, finely chopped
    • 2 medium onions, cut into 3/4-inch (18-mm) dice
    • 1 6 oz green bell pepper, cut into 1/2-inch (12-mm) dice
    • 1/4 teaspoon ground allspice
    • 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch (8 mm) thick
    • 4 cups fish stock, as a last resort, water
    • 2 cups (from a 28-ounce or 795-g can) canned whole tomatoes in juice, cut into 1/2-inch (12-mm) dice (measured with their juice)
    • 6 ounces spicy chouriço or andouille sausage, casing removed and sliced 1/4 inch (6 mm) thick
    • Kosher salt and freshly ground black pepper
    • 2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed
    • 10 sprigs fresh cilantro, leaves and tender stems finely chopped
    • 2 tablespoons coarsely chopped flat-leaf parsley leaves

Ingredients

    • 2 tablespoons olive oil
    • 2 bay leaves
    • 3 cloves (1 tablespoon) garlic, finely chopped
    • 2 medium onions, cut into 3/4-inch (18-mm) dice
    • 1 6 oz green bell pepper, cut into 1/2-inch (12-mm) dice
    • 1/4 teaspoon ground allspice
    • 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch (8 mm) thick
    • 4 cups fish stock, as a last resort, water
    • 2 cups (from a 28-ounce or 795-g can) canned whole tomatoes in juice, cut into 1/2-inch (12-mm) dice (measured with their juice)
    • 6 ounces spicy chouriço or andouille sausage, casing removed and sliced 1/4 inch (6 mm) thick
    • Kosher salt and freshly ground black pepper
    • 2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed
    • 10 sprigs fresh cilantro, leaves and tender stems finely chopped
    • 2 tablespoons coarsely chopped flat-leaf parsley leaves

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