Does anyone have a recipe for Portugal's seafood soup?

Its thick with seafood and riceDoes anyone have a recipe for Portugal's seafood soup?
Portuguese Fish Chowder





* 3 Tablespoons butter


* 3 Tablespoons olive oil


* 4 onions, thinly sliced


* 3 garlic cloves, thinly sliced


* 1/4 cup madeira


* 3 tomatoes, peeled, seeded, and finely chopped


* 3 potatoes, peeled and cubed


* 4 whole cloves


* 2 large bay leaves


* 2 Tablespoons parsley, minced


* 1/2 teaspoon tarragon


* 1/2 teaspoon marjoram


* 1/4 teaspoon white pepper


* 2 quarts water


* 1 lb.white fish fillets


* 1 lb. swordfish or mackerel


* 1 Tablespoon salt





Garnish: garlic toast, parmesan cheese, and parsley





Saute onion and garlic in the butter and oil til 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.Does anyone have a recipe for Portugal's seafood soup?
Portuguese Recipes





Salt Cod, Bacalhau, is essentially the national dish of Portugal. Sold in the abundant markets everywhere from Lagos to Oporto, salt cod is fervently consumed in huge amounts. There is a fascinating history behind Bacalhau in Portugal. In the 16th century, not long after Columbus’s arrival to the Americas, Portuguese explorers discovered cod in Newfoundland. There are even maps dating back to the 1500’s that call Newfoundland “Terra da Bachalaus”. The cod was dried and salted to be able to last on long sea journeys. Salted cod was eaten by many of the great Portuguese seamen and explorers including Vasco da Gama. Today, you can still see the fishing wives at Nazaré, sun drying the cod on traditional slabs (this sun drying technique on the slabs dates back 500 years). Bacalhau (although fished mainly in Norway these days) is seen in hundreds of Portuguese recipes and you can find it in virtually all restaurants up and down the Portuguese coast. Some of the most common dishes include: Bacalhau com Camarão (cod with prawns in a white wine sauce), Bacalhau à Minhota (cod with fried potatoes), Bacalhau à Brás (cod with onions, egg and potatoes), ';Bolinhos de Bacalhau'; (codfish croquettes, a particularly popular appetizer) and Bacalhau com Castanhas (cod with chestnuts and potatoes). This recipe is a cold salad, with marinated peppers.





Ingredients





250 grams Salt Cod


100 grams thinly sliced Onion


1 Garlic Clove


200 grams cubed Tomato


150 grams Capsicums (Bell Peppers)- red and green


250 grams unleavened Corn Bread


100 grams chopped Black Olives


Olive Oil and Vinegar to taste


Black Peppers to taste


Fresh Cilantro (Coriander) to taste











Preparation





Shred the dry salt cod and soak in cold water, changing the cold water often. Season with olive oil, vinegar and black pepper. Cut part of the onions into thin slices, chop half of the garlic and mix well with the cod. Press the mixture into muffin tins and refrigerate. Broil the peppers, peel into thin slices and season with olive oil, pepper and salt.








In a small pan, heat olive oil, add finely chopped onions, the rest of the garlic and the tomato (cut into small cubes). Simmer gently and season with salt and pepper. Add the finely chopped fresh cilantro (coriander). Place a small amount of the tomato sauce on a serving platter, arrange the sliced peppers and place the moulded cod salad right in the middle (by tipping over the muffin tins). Garnish with chopped coriander, black pepper and chopped black olives. Serve with fried slices of unleavened corn bread.








Try this dish with: 10 Year old LBV Port.





LBV stands for Late Bottled Vintage. This extremely fine quality wine is made from grapes harvested solely in the year indicated on the label. Before it is bottled, LBV spends 4 to 6 years in wood to age during which time its color develops quicker than Vintage Port. These wines have a very intense color, are full of tannins, young in nature and with a slightly oxidative component to their bouquet that is a result of their initial aging in wood. Quality LBV producers include: Dows, Warres, Taylors ,and Quinta do Noval








John Doe
this one?





Clam Soup Portuguese





20 lbs clams (small)


2 ounces fat bacon


1 large onion


1/4 cup olive oil


1 tablespoon butter


2 1/2 quarts water


1 1/2 cups uncooked rice


peas





Leave clams overnight in salted water and then wash thoroughly in several waters to clean all the sand.


Dice bacon and onion and sauté with oil and butter in deep pot.


Add clams and a parsley sprig.


Cover and allow simmering slowly for about 20 minutes, stirring from time to time so onions do not burn.


Add water.


When this comes to a boil, add rice; add 10 ounces frozen peas to the soup when rice is soft.


Allow to come to a boil again and then turn heat down, allowing soup to simmer slowly until rice has softened almost to a paste.


Remove all empty shells which have loosened from the clams.





http://www.recipezaar.com/135557


(*-*)
Olive oil, for sauteing


1 white onion, cut into large dice, plus 1 white onion, cut into small dice


1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice


2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked


8 ounces large shrimp, peeled and cleaned, shells reserved


1 cup canned tomato sauce


1 cup white wine


4 cups clam juice


4 cups water


1 bay leaf, plus 1 bay leaf


2 cups rice


24 Little Neck clams


24 mussels


8 ounces sea scallops, cleaned


Pinch saffron


1/2 bunch culantro (not cilantro), finely chopped





In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.


In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper