2 Tbsp. olive oil
2 bay leaves
3 cloves garlic, minced
2 onions, medium dice
1 green pepper, medium dice
1/4 tsp. allspice
2 lbs. Yukon gold potatoes, peeled, sliced 1/3 inch
4 C fish stock
2 C canned tomatoes
6 oz. Chorizo sausage. 1/4 inch slice
2 lbs. cod
1 pinch saffron
1 quart fish stock
In a large skillet, sauté onions in the oil until tender, about 5 minutes. Add the garlic and sauté 3 minutes.
Add bell pepper and saute 3 minutes. Add allspice and tomatoes, and stock.Bring to boil, reduce to simmer.
Simmer for 20 minutes, add the chorizo and simmer another 15 minutes. Add potatoes simmer until tender.
Add saffron and simmer 5 minutes.
Place clams and mussels in saute pan with fish stock. Cover, steam, until shelfish opens.
Place cod in pan with shellfish and additional stock if necessary and simmer 4 minutes until cod is tender.
Place the stock/potato/sausage mixture in a large soup bowl and garnish with mussels, clams, cod.
School of Hotel, Culinary Arts and Tourism
Schenectady County Community College