Best Portuguese Kale And Salt Cod Chowder Recipes

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CAPE COD PORTUGUESE KALE SOUP



Cape Cod Portuguese Kale Soup image

This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course.

Provided by Nana Lee

Categories     Clear Soup

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup dried red kidney beans (soaked overnight in cold water) or 1 cup use 2 cans cannellini beans
5 (13 1/2 ounce) cans beef broth
2 cups water
1 lb kale (broken up into small pieces or shredded)
1 large onion, diced coarsely
1/2 lb chorizo sausage, skinned and broken up
1 lb linguica sausage, sliced into chunks
1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon pepper
1/2 teaspoon salt, broth is very salty, as is sausage (optional)
1 -2 cup water (as needed while cooking)
2 cups cubed potatoes
1 -2 cup water

Steps:

  • Soak beans overnight in cold water. In morning, drain beans.
  • ("OR" used canned beans and cut down cooking time.).
  • In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
  • Bring to boil. Reduce heat, cook gently for 3 hours.
  • Add potatoes and 1 or 2 cups more water.
  • Continue cooking until potatoes are tender.

Nutrition Facts : Calories 289.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 25, Sodium 1274.5, Carbohydrate 28.9, Fiber 5.8, Sugar 1.6, Protein 17.6

SOUTH COAST PORTUGUESE FISH CHOWDER



South Coast Portuguese Fish Chowder image

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 1h

Yield 8 servings

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 bay leaves
1 tablespoon finely chopped garlic
2 medium onions (14 ounces), cut in 3/4-inch dice
1 medium green bell pepper, seeded and cut in 1/2-inch dice
1/4 teaspoon ground allspice
2 pounds Yukon Gold potatoes, peeled and sliced 1/3-inch thick
4 cups well-flavored fish or chicken stock
2 cups canned whole tomatoes with juice, in 1/2-inch dice
6 ounces spicy chorizo or andouille sausage, casing removed and sliced 1/4-inch thick
Sea salt and freshly ground black pepper
2 pounds skinless silver hake, cod, haddock or bass fillets, pin bones removed
1/4 cup finely chopped cilantro leaves and tender stems
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Heat a heavy 4- to 6-quart pot over medium heat. Add olive oil and bay leaves. When bay leaves turn brown, add garlic and cook, stirring with wooden spoon, until golden. Add onions, green pepper and allspice and saute, stirring occasionally, about 8 minutes, until onions are soft but not brown.
  • Add potatoes and stock. Stock should just cover potatoes. Add a little water if needed. Increase heat, cover and boil potatoes 10 minutes, until not quite tender.
  • Reduce heat to medium, add tomatoes and sausage and simmer 5 minutes. Season generously with salt and pepper; use enough so you will not have to stir in more once fish is added.
  • Add whole fish fillets, cook 5 minutes and remove from heat. Gently stir in cilantro and allow chowder to sit 10 minutes. Allow chowder to sit at room temperature 1 hour before serving, or cool briefly, then refrigerate up to 2 days, covering chowder after it is cold.
  • To serve, reheat chowder over low heat. Do not let it boil. Use slotted spoon to mound chunks of fish with sausage and vegetables in soup plates. Spoon tomato broth over and sprinkle with parsley.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1163 milligrams, Sugar 7 grams

PORTUGUESE KALE-AND-SALT-COD CHOWDER



Portuguese Kale-and-Salt-Cod Chowder image

Provided by Molly O'Neill

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 pound boneless, skinless salt cod
1 tablespoon olive oil
1 pound linguica sausage (or chorizo), cut into 1/2-inch disks
1 small onion, chopped
2 medium baking potatoes, peeled and cut into 1/2-inch dice
4 quarts chicken broth
8 ounces kale, stemmed, rinsed and coarsely chopped to make 6 cups
2 bay leaves
1/2 teaspoon chili-pepper flakes
1/2 cup fresh mint, minced

Steps:

  • Soak the salt cod overnight in cold water. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside.
  • Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a boil. Add the kale, bay leaves and chili- pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 5101 milligrams, Sugar 9 grams

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