Portuguese Fish Chowder

Brought to you by: Idalina Calhau, Portugal

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  • 2 pounds cod or tautog fillets, cut into chunks
  • 4 cups water
  • 4 cups fish stock or clam juice
  • 1/2 teaspoon saffron shreds
  • 2 tablespoons vinegar
  • 1 teaspoon salt
  • 3 potatoes, peeled and diced
  • 1/4 pound salt pork, cubed
  • 2 medium-size onions, peeled and diced
  • 2 garlic cloves, mashed
  • salt and pepper


Place fish in a kettle; add water, stock, saffron, vinegar, and salt.

Poach the fish over low heat until it can be flaked with a fork but still remains firm. With a slotted spoon or spatula, remove fish to a platter; reserve liquid to cook potatoes.

While potatoes simmer, brown salt port in a skillet then add onions and garlic and cook over low heat until onions are transparent. Discard garlic.

Add onions and cracklings to the liquid. Test potato cubes; if they are done, return fish to liquid. Let simmer until fish is completely cooked.

Season to taste.