South Coast Portuguese Fish Chowder

Published Nov. 30, 2009 at 4:44 p.m.
by Jasper Whitefrom 50 Chowders: One-Pot Meals— Clam, Corn & Beyond (Scribner, 2000)This chowder has a relationship to New Bedford and the area New Englanders call South Coast, which includes that part of southeastern Massachusetts west of Cape Cod and a small piece of eastern Rhode Island. The area is ethnically diverse, with a large Portuguese population, but everyone, even those who aren't Portuguese, loves good food. I served this chowder recently to a group at Sakonnet Vineyards in Little Compton, Rhode Island. As soon as word got out that there waschouriço(a dry, spicy, garlicky Portuguese sausage) in the chowder, the crowd demolished it. Almost everyone in this region loves chouriço, which the locals pronounce "shore-ee-soo." All over New England where the Portuguese have settled, chouriço is included in clambakes, clam boils, and other traditional Yankee fare.With its translucent reddish broth and colorful pieces of bell pepper, tomato, chouriço, potato, fish, and cilantro, this Portuguese-style chowder is very enticing. It has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders.For equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle. -- posted by writer & exec, dave & sue


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