Portuguese Kale and Seafood Chowder with Cod

This hearty Portuguese soup combines the robust flavors of cod, mussels, and clams with the earthy depth of kale, thyme, and oregano. A staple in coastal Portuguese cuisine, this dish reflects the country's deep connection to the sea and its tradition of simple yet flavorful cooking. The combination of fresh seafood and greens creates a balanced, nourishing meal perfect for a light yet satisfying dinner. Served with toasted garlic-rubbed rustic bread, this chowder is a comforting and aromatic dish that brings the essence of Portugal to your table.

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Ingredients (Makes 6 portions)

Ingredients

750 g (1.65 lb) potatoes, diced
500 g (1.1 lb) cod fillet, fresh or frozen, cut into 10 pieces
1 kg (2.2 lb) clams, in shell, cleaned
500 g (1.1 lb) mussels, in shell, cleaned
4 bunches kale, chopped (or 500 g/1.1 lb Swiss chard)
2 onions, finely diced
2 garlic cloves, minced
3 liters (12.7 cups) vegetable broth or water
3 bay leaves
2 tbsp fresh oregano, chopped (or ½ tbsp dried, crushed)
2 tbsp fresh thyme, chopped (or ½ tbsp dried, crushed)
Leaves from 1 bunch parsley, chopped
30 ml (2 tbsp) olive oil
Salt and freshly ground black pepper, to taste

For Serving/Garnishing

Rustic bread slices
1 garlic clove
Olive oil

Nutrition Information (per 100g)

Calories: 85
Fat: 2.5
Protein: 7.8
Carbohydrates: 9.2
Fiber: 1.8

Directions

Sautéing Aromatics

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for 5-6 minutes until softened and fragrant.

Cooking the Base

2. Add the diced potatoes and stir to coat in the oil. Pour in the vegetable broth, then add bay leaves, oregano, and thyme. Bring to a boil and simmer for 15 minutes until the potatoes are tender.

Adding Greens and Seafood

3. Stir in the chopped kale and simmer for 2 minutes. Add the clams, mussels, and cod pieces, covering the pot. Cook for 3-4 minutes until the shellfish open and the fish is cooked through. Discard any unopened shells.

Finishing Touches

4. Remove from heat, stir in the chopped parsley, and season with salt and pepper to taste.

Preparing the Bread

5. Toast the rustic bread slices. Rub each slice with a garlic clove and drizzle with olive oil.

Serving

6. Ladle the soup into bowls and serve with the prepared garlic bread.

Cookix's Secrets

Alternative Cooking Method

Prepare the soup in a slow cooker by cooking the base for 4 hours on low, then adding the seafood in the last 30 minutes.

Alternative Proteins

Replace cod with shrimp or firm white fish like haddock or halibut.

Bold Flavor Enhancements

Add a pinch of smoked paprika or saffron for a deeper, more complex flavor.

Bread Pairing

Opt for a dense, rustic bread like sourdough or country-style loaf for the best texture when toasted.

Broth Enhancement

For a richer taste, use homemade seafood stock instead of vegetable broth.

Healthier Version

Reduce the olive oil to 15 ml (1 tbsp) and use low-sodium broth for a lighter version.

Seafood Selection

Use the freshest seafood available for the best flavor. If fresh clams and mussels are unavailable, substitute with high-quality frozen shellfish.

Seasonal Tweaks

Swap kale for spinach or Swiss chard in the spring and summer months.

Ask Cookix, your sous-chef