Portuguese Fish Chowder (Tomato-Based)

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic diced fine
• 1 onion diced
• 1 fennel bulb cored and diced
• 4 stalks celery diced
• 1/2 teaspoon allspice
• 1 tablespoon paprika optional
• 1 teaspoon chili powder optional
• pinch cayenne optional
• 6 cups fish broth
• 2 bay leaves
• 6 sprigs fresh thyme
• 2 pounds yukon gold potatoes peeled and diced into bite-sized cubes
• 28 ounces tomatoes whole, in juice diced, juice reserved
• 3 chorizo links, sliced into ¼ inch thick rounds
• sea salt
• pepper
• 1/4 cup fresh parsley chopped and packed
• 2 pounds haddock hake or cod diced into bite-sized pieces
• 2 tablespoons butter good quality
• 2 stalks celery diced
• 1 medium onion diced
• 2 chorizo links, diced into ¼ inch rounds
• 1 cup dry white wine
• 1/2 teaspoon red chili pepper flakes optional
• 2 black pepper
• 1 tablespoon paprika
• 1 cup flour good quality
• 1 pound large shrimp raw medium to
• 1 pound bay scallops
• 1 pound cod hake or haddock, cut in bite-sized chunks
• 3 cups fish broth or clam broth
• 1/4 cup fresh parsley chopped
• 1 pound potatoes diced and cooked
• 1 pint heavy cream
• sea salt
• pepper

Nutrition

• Calories : 940 calories
• Carbohydrate : 43 grams
• Cholesterol : 290 milligrams
• Fat : 53 grams
• Fiber : 8 grams
• Protein : 68 grams
• SaturatedFat : 23 grams
• Sodium : 1860 milligrams
• Sugar : 4 grams