Spanish/Portuguese Cod Chowder

Well, autumn is here whether the Weather Gods know it or not. Last week I bought some cod from Trader Joe’s (bless the originator of Trader Joe’s as often as I curse Sam Walton’s business practices) and have been anxious to make some good Spanish/Portuguese Cod Chowder. Today was the day.

I sautéed in olive oil (the gift from the Healthy Skin God) some thinly sliced onions, adding thinly sliced garlic, (please don’t burn) adding some cubed Golden Yukon potatoes, adding some good quality dry vermouth, adding a quart of fish stock (if you don’t make your own from shrimp peels and lobster claws and shells and of fish heads and bones, use water mixed with chicken broth—NOT CUBES) adding some fresh, if possible, or good canned tomatoes, adding a bay leaf, one or two whole cloves, parsley, tarragon, a bay leaf and marjoram. Simmer for approximately an hour.

Add chunks of cod (it’s a blessing of Trader Joe’s that I can get this here,) taste and add sea salt and dried hot pepper flakes to suit your self. Simmer for ten more minutes. While you are waiting with a glass of good, chilled white wine that will improve your taste buds, toast a slender slice of bread-I used a rosemary/olive oil bread-brushed with butter or olive oil. Lay this on top of the chowder after it is in your favorite soup bowl.

I don’t use measurements but I made enough-that’s a bowl full for me for at least two or three days because it is even better the next day or day after that. Adjust amounts to your own likings. Go wild! Be adventurous! Put your own personal imprint on it! Enjoy!