And the Seafood Chowder winner is…Jasper White’s inspired chowder from popular book 50 Chowders, Chef Doug of The Newes Pub put his own twist into this year’s award winning chowder South East Coast Portuguese Fish Chowder. Chef Doug, aka “Bubbles” has been living on this island since the 80’s and knows how to get to people’s bellies.
This two day fish chowder recipe preparation starts off with hours of prepping, getting that chowder stock perfect with flavor. Lastly Georges Bank Fresh Haddock is placed into the stock and simmered on low until the Island Clam Chowder Contest for Christmas in Edgartown. So what makes this Chowder the “best Seafood Chowder” according to the Annual Red Stocking Clam Chowder Contest? Chef Doug says, “Take the time to do it up right.” He has been cooking up Portuguese cuisine for years and thought this would be a great recipe for the contest.
Portuguese Fish Chowder
Adapted from: Jasper White’s 50 Chowders
- 3 tablespoons extra virgin olive oil
- 1 bay leaves
- 1 tablespoon finely chopped garlic
- 2 medium onions, chopped
- 2 medium green bell pepper, chopped
- ¼ teaspoon ground allspice
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 cups fish stock
- 2 cups canned whole tomatoes with juice, pureed
- 3-4 links of spicy chorizo or andouille sausage, casing removed and sliced
- Sea salt and freshly ground black pepper
- 2 pounds skinless haddock
- ¼ cup finely chopped cilantro
- 2 tablespoons finely chopped parsley
- Heat the oil and bay leaf over medium heat and cook for about 5 minutes. Add garlic, onions, green pepper, and all spice and stir until onions are translucent.
- Add chopped potatoes and stock for about 10 minutes (if stock doesn’t cover the potatoes, add enough water to cover them).
- Reduce the heat to medium-low and add tomatoes, sausage and season with salt and pepper.
- Add fish at the last minutes, only needed 5 minutes to cook. Finally stir in the cilantro and parsley.
- Serve immediately or freeze in quart containers once cooled. To reheat, do not boil chowder.
One of the popular specials served at the Newes, similar to the Chowder is the Fisherman’s Stew , served on Fridays, this is a similar variation the Portuguese Fish Chowder. It’s a fish lover’s dream packed with fresh shrimp scallops, lobster, and haddock!
The rest of the week, the Pub offers popular specials, such as Prime Rib Saturday, Seafood Sunday, Meat Loaf Monday, Burrito Tuesday, Chicken Pot Pie Wednesday, and Chef’s Choice Pasta Thursday.