Portuguese Kale-and-Salt-Cod Chowder Recipe

Name: Portuguese Kale-and-Salt-Cod Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless salt cod; 1 tablespoon olive oil; 1 pound linguica sausage (or chorizo), cut into 1/2-inch disks; 1 small onion, chopped; 2 medium baking potatoes, peeled and cut into 1/2-inch dice; 4 quarts chicken broth; 8 ounces kale, stemmed, rinsed and coarsely chopped to make 6 cups; 2 bay leaves; 1/2 teaspoon chili-pepper flakes; 1/2 cup fresh mint, minced

Servings: persons

1
Soak the salt cod overnight in cold water.
2
Drain and tear the cod into bite-size pieces, removing any remaining bones.
3
Cover the cod with fresh water and bring nearly to a boil.
4
Remove from the heat, cover and let sit for 15 minutes.
5
Drain and set aside.
6
Warm the olive oil in a large soup pot over high heat.
7
Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown.
8
Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes.
9
Add the potatoes and toss.
10
Add the chicken broth and bring to a boil.
11
Add the kale, bay leaves and chili- pepper flakes.
12
Return to a boil, then lower the heat and simmer for 30 minutes.
13
Skim the fat off the top of the soup.
14
Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound boneless, skinless salt cod, 1 tablespoon olive oil, 1 pound linguica sausage (or chorizo), cut into 1/2-inch disks, 1 small onion, chopped, and more.

Yes, Portuguese Kale-and-Salt-Cod Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portuguese Kale-and-Salt-Cod Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions