Princes' Chowder

Ingredients

• 2 onions, sliced
• 8 shrimp, shelled
• ½ garlic clove, minced
• 1 slice, each, 4 varieties fish
• ¼ pound butter
• 2 dozen mussels
• ½ pound ham, chopped
• ¼ bay leaf
• ½ teaspoon fresh ground pepper
• Salt (optional)
• 8 oysters
• 1 small eel, skinned and sliced
• 2 tablespoons lemon juice

Method

1. 1

   Slowly fry onions and garlic in butter without browning; add ham and fry, then tomato; add sorrel, eel, shrimp, and fish.

2. 2

   Turn in the mixture and fry, shaking the pan, until heated through.

3. 3

   Meanwhile, have the mussels steamed open, and the meats removed.

4. 4

   Add sufficient boiling water to liquid left in pan to make 1.5 quarts; drop in the steamed mussels and cook 15 minutes.

5. 5

   Strain and pour liquid over frying fish mixture.

6. 6

   Set over slow heat and simmer 10 minutes, adding bay leaf, pepper, and salt.

7. 7

   Add oysters with their liquor and simmer until they crinkle.

8. 8

   Add lemon juice and serve.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 95. The excerpt below is the record exactly as published.

PRINCES' CHOWDER (Caldeirada de Principe s) 2 onions, sliced 8 shrimp, shelled l/2 garlic clove, minced 1 slice, each, 4 varieties fish lA pound butter 2 dozen mussels % pound ham, chopped lA bay leaf 1 large tomato, chopped % teaspoon fresh ground pepper 6 sorrel leaves, minced Salt (optional) 8 oysters 1 small eel, skinned and sliced 2 tablespoons lemon juice Slowly fry onions and garlic in butter without browning; add ham and fry, then tomato; add sorrel, eel, shrimp, and fish. Turn in the mixture and fry, shaking the pan, until heated through. Meanwhile, have the mussels steamed open, and the meats removed. Add sufficient boiling water to liquid left in pan to make 1J/2 quarts; drop in the steamed mussels and cook 15 minutes. Strain and pour liquid over frying fish mixture. Set over slow heat and simmer 10 minutes, adding bay leaf, pepper, and salt. Add oysters with their liquor and simmer until they crinkle. Add lemon juice and serve, putting a bit of each fish and sea food in each serving. (The mussels are to be thrown away.) This dish is all the tastier if cooked with sea water, accord- ing to the practice of coastal Portuguese. PORTUGUESE 229 DRY SOUP (Sopa Secca) 1 quart soup stock plenty of mint, tied to- Salt (sparingly) gether) Pepper 2 tablespoons butter, melted Sprigs of sweet herbs (parsley, Slices stale bread, without crusts tarragon, bay, thyme and Mix all together, adding enough bread to make very thick. Bring to a boil over very slow fire; remove herbs. Turn into a casserole and bake in moderate oven until brown and crusty. Serve at once. PORTUGUESE SOUP {Sopa a Portugueza) This soup is a meal in itself and is prepared in three distinct operations, as follows: (A) 3 pounds lean beef 1 onion, quartered l/2 pound salt pork 2 quarts cold water Vz pound ham Salt Cover beef, salt pork, ham, and onion with water. Bring slowly to a boil and add a little salt. Skim, and cook like any beef broth, for 3 hours or more. (B) 2 cups cooked barley 1 celery root 1 smoked beef sausage 1 cup green peas 1 cabbage heart 1 cup green beans 2 turnips 6 one-inch cubes yellow 2 carrots squash or pumpkin Salt Cover all ingredients with water and cook until tender. 23o THE EUROPEAN COOKBOOK (C) Half an hour before the preceding meat and vegetable soups are ready soak 2 slices bread, without crust, in broth from the beef pot. Mash bread to paste, add 2 cups broth and cook with 6 mint leaves and a blade of mace until thick. Remove mint and mace, and pour in bottom of a hot soup tureen. Drain vegetables and save liquid. Slice sausage, cut cabbage in portions, dice turnips, carrots, and celery root. Lay the barley on top of the bread puree in the tureen. Then lay in half the turnips, carrots, celery, beans and peas, followed by the sliced sausage and the rest of the vegetables, reserving the cabbage and squash for the top. Skim fat from meat broth, mix with vege- table broth, and pour mixture of the two broths gently into tureen. Lay beef on a platter and garnish with salt pork and ham, to be cut in portions and served with soup. Serve a dish of tomato sauce on the side to be added to soup as desired. FISH (Peixe) FRESH COD FISH WITH RICE (Bacalao Fresco com Arroz) il/i pounds cod fish l/i garlic clove, minced Salt and pepper 2 tomatoes, chopped Yz cup white wine Vi teaspoon minced parsley 1 onion, chopped % cup butter, melted 1 cup rice Slice fish and sprinkle with salt and pepper. Arrange in a baking dish. Sprinkle with wine. Add x/i the onion, garlic, tomatoes and parsley. Pour 1 teaspoon of butter on each slice and let stand l/2 hour. Wash rice through several waters and cook in boiling, salted water until nearly dry. Cover and reduce heat until light and fluffy. Fry remaining garlic and onion in butter; add remaining tomato and parsley and fry. Add suf- ficient salted boiling water to cook the rice (a little less than a quart). Add wine and let boil rapidly. Add rice, a little at a time in order not to stop the boiling. Cook rapidly, uncovered, until the rice is swollen, and nearly dry. Cover and reduce heat until rice is tender and fluffy. Meanwhile bake the fish. Heap a pile of rice high on each slice of fish. 231 232 THE EUROPEAN COOKBOOK BAKED FISH (Peixe Assado) i (2-pound) fresh water fish 2 tablespoons olive oil Salt 1 tablespoon flour 1 small onion, chopped 1 Yi cups sea food or fish broth 54 garlic clove, minced 1 tablespoon white wine vinegar !/4 bay leaf

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