Fish Soup Funchal, from Bruce Moffitt Recipes.com PORTUGUESE FISH SOUP FUNCHAL This is a great Portuguese specialty. It is a rich and hearty dish, excellent for a winter's evening or a party of friends. The recipe here is for two people, but can be easily expanded for any size group. Serve with a green salad, a loaf of crusty bread and a bottle of fresh white Portuguese wine for a memorable feast. Start your Fish Soup in a large heavy pot. Add: 2 Tbl. Butter 2 Tbl. Olive oil. When butter foams add: One large yellow onion, sliced 2 large cloves garlic, sliced. Saute gently until onion begins to brown around the edges. Add: 4 cups water Couple bay leaves Large tomato, peeled, seeded and chopped 1/4 cup Madiera wine Tbl. parsely, chopped 2 cloves Tsp or more red chile powder A medium potato, 1/2 inch cubes Good grind black pepper Bring to a simmer, and simmer slowly for a couple hours. Add: 1/3 lb white fish, cubed. (Can subsitute shrimp, squid, lobster or other tender seafood for some of the fish.) Bring back up to a simmer and simmer about five minutes until fish is opaque and other seafood is tender. Let set for a few minutes for flavors to mingle before serving. Return to previous page