Portuguese Fish Chowder - {Caldeirada A Moda De Guincho}

Recipe Ingredients

3 tablespoons	45ml	Butter
3 tablespoons	45ml	Olive oil
4		Onions - thinly sliced
3		Garlic cloves - thinly sliced
1/4 cup	59ml	Madeira
3		Tomatoes - peeled, seeded,
		And finely chopped
3		Potatoes - peeled, cubed
4		Whole cloves
2		Bay leaves (large)
2 tablespoons	30ml	Minced fresh parsley
1/2 teaspoon	2.5ml	Tarragon
1/2 teaspoon	2.5ml	Marjoram
1/4 teaspoon	1.3ml	Freshly-ground white pepper
2		Water
1 lb	454g / 16oz	White fish fillets
1 lb	454g / 16oz	Swordfish or mackerel
1 tablespoon	15ml	Salt
		Garnish
		Garlic toast
		Parmesan cheese
		Chopped fresh parsley

Recipe Instructions

Saute onion and garlic in the butter and oil until lightly browned -- about 15 minutes. Stir in the next 10 ingredients and bring to a boil. Cover and simmer for an hour. Uncover and simmer until the liquid is reduced, at least 2 hours.

Add the fish, breaking it into chunks, and simmer for 5 minutes, until just cooked through. Let cool, cover, then refrigerate overnight.

About 20 minutes before serving, begin to reheat slowly. Season to taste. When ready to serve, ladle into bowls and top with toasted bread, handfuls of parmesan, and fresh chopped parsley.

To make garlic toast: Melt 4 tablespoons butter in a large skillet and saute 1 minced clove of garlic for a minute, then add 12 to 16 1/2-inch slices of French baguettes and brown lightly on both sides. Drain on paper towels.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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