Total Time
Prep 7 mins
Cook 40 mins

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. Posted for ZWT!

Ingredients Nutrition


  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.
Most Helpful

What a nice soup on a cold evening. I only needed two servings, used 6 oz fish and maybe 4 ounces of bay scallops instead of the shellfish called for, since it's what I had on hand. Also used half the tomatoes, probably half the nutmeg, and none of the coriander, as I had none. I used all the liquid and other ingredients, and this was just two servings, so if making for more, you might need more liquid and veggies. Oh, I did add a pinch of thyme, that goes so well with seafood. What I particularly liked is that you can make most of this well ahead of time. I had cooked the veggies and simmered this morning, When we were ready for it, it took just a few minutes to bring up to a simmer and add the fish. Used that time to warm up some bread.

duonyte January 01, 2011

Very good and spicy! Next time we may add a jalapeno - but delish just the way it is! Thanks for sharing!

ellie_ August 09, 2009