How Portuguese Fisherman Make Chowder Straight From Their Daily Catches


<b>♪♪</b>

<b>New Bedford is</b>

<b>this quintessential</b>

<b>New England</b>

<b>seafood town, right.</b>

<b>It's windy, there are</b>

<b>fishing boats everywhere.</b>

<b>I'm excited to go meet</b>

<b>Captain Henrique Franco.</b>

<b>He is the captain over a boat</b>

<b>called Mary K.</b>

<b>-We're good.</b>

<b>-So, how many days were you out?</b>

<b>-We were out for six days.</b>

<b>-And you got about 30,000,</b>

<b>40,000?</b>

<b>-Around 40,000 pounds</b>

<b>of fish onboard.</b>

<b>-So, we got cod, haddock,</b>

<b>redfish, pollock, gray sole,</b>

<b>and this is your father</b>

<b>who taught you how to fish</b>

<b>from the beginning, right?</b>

<b>-That's true, yeah.</b>

<b>-Yeah.</b>

<b>-So, when you came to America,</b>

<b>you came as a fisherman already?</b>

<b>-Yes.</b>

<b>I was in Portugal in school,</b>

<b>but I always wanted</b>

<b>to be a fisherman.</b>

<b>-I start 14 years old.</b>

<b>-And you always have</b>

<b>the same crew or...</b>

<b>-Same crew for 18 years.</b>

<b>They're getting old.</b>

<b>-67 years old.</b>

<b>-Yeah.</b>

<b>-It's too much.</b>

<b>-Hey, hey, hey.</b>

<b>-75 -- the oldest one.</b>

<b>So, I want to be fishing</b>

<b>for at least 10 more years.</b>

<b>-Yeah.</b>

<b>It's nice to go out, right?</b>

<b>Your office is so beautiful.</b>

<b>-Oh, yeah.</b>

<b>This is my life.</b>

<b>-Yeah.</b>

<b>-This is my life.</b>

<b>We should start cooking.</b>

<b>-You're gonna help us.</b>

<b>-I'm ready.</b>

<b>I'm ready.</b>

<b>♪♪</b>

<b>Going on the boat</b>

<b>was really exciting.</b>

<b>My Swedish grandfather</b>

<b>was a fisherman,</b>

<b>so it made me reminisce</b>

<b>about growing up</b>

<b>on the coast of Sweden.</b>

<b>Right away,</b>

<b>I went down to the galley.</b>

<b>Oh, wow, you got a real kitchen.</b>

<b>-Yeah.</b>

<b>-You got a good setup.</b>

<b>-You like espresso?</b>

<b>-Yeah, I would love an espresso.</b>

<b>-So, I'm gonna cook</b>

<b>with Henrique's father, Alcindo.</b>

<b>Little did I know that he's</b>

<b>basically like a master chef.</b>

<b>-What would you call this</b>

<b>in Portuguese?</b>

<b>What would you call</b>

<b>a chowder in Portuguese?</b>

<b>-Chara.</b>

<b>-Chara, yeah.</b>

<b>-Chara.</b>

<b>-Chara.</b>

<b>-So maybe the word comes</b>

<b>from the Portuguese, actually.</b>

<b>-Maybe, maybe.</b>

<b>-This stock smells so good.</b>

<b>-I put the onions...</b>

<b>-Yes.</b>

<b>-...olive oil...</b>

<b>-Yes.</b>

<b>-...Portuguese olive oil.</b>

<b>-Yes.</b>

<b>-...on there.</b>

<b>-Not Italian olive oil.</b>

<b>-No.</b>

<b>-No.</b>

<b>-The fish is already here, too.</b>

<b>-Oh, this is</b>

<b>a beautiful halibut.</b>

<b>I'm gonna flake it up</b>

<b>a little bit.</b>

<b>-Yes, we're gonna do exactly.</b>

<b>Exactly, yeah.</b>

<b>-I mean, you can't eat</b>

<b>better than this.</b>

<b>This is just...</b>

<b>-Fresh.</b>

<b>-...freshest. Wow.</b>

<b>-That's how we do it.</b>

<b>Now we're gonna pour</b>

<b>a handful of rice.</b>

<b>-I have small hands</b>

<b>compared to yours, so...</b>

<b>There you go.</b>

<b>-Chef, look what I have here.</b>

<b>-You come in with</b>

<b>the secret ingredient.</b>

<b>-Yeah.</b>

<b>-Nice dessert.</b>

<b>-Whoo!</b>

<b>-Oh, oh, oh, oh, Camarones.</b>

<b>-This is almost like a chowder</b>

<b>meets a paella,</b>

<b>something in between.</b>

<b>-Paella.</b>

<b>Yeah, yeah, yeah.</b>

<b>Two minutes, it's set.</b>

<b>-Now gonna taste</b>

<b>better for sure.</b>

<b>-Wow.</b>

<b>You like it?</b>

<b>-I love it.</b>

<b>-Nice.</b>

<b>-I love it.</b>

<b>It's light, it's fresh.</b>

<b>-Now I put the rest</b>

<b>of the rice out there.</b>

<b>Put the monkfish on top.</b>

<b>Something like that.</b>

<b>-Oh, we're gonna eat.</b>

<b>-Joe, sit down my friend.</b>

<b>-All right, for the fish.</b>

<b>-In the middle of cooking</b>

<b>with Alcindo,</b>

<b>Chef Joe came onboard</b>

<b>and he brought</b>

<b>these incredible papo secos.</b>

<b>They're the perfect vessel</b>

<b>to just scoop up</b>

<b>this incredible stew.</b>

<b>They're light,</b>

<b>and they're really crusty.</b>

<b>They're absolutely delicious.</b>

<b>-Very good.</b>

<b>-So good.</b>

<b>-Thank you.</b>

<b>-This is fantastic.</b>

<b>-What a way</b>

<b>to start the morning.</b>

<b>-The Portuguese tap.</b>

<i><b>Obrigado.</b></i>

<b>-You hear the history,</b>

<b>why they say,</b>

<b>they call the chara?</b>

<b>-Yeah, I want to know.</b>

<b>-The big ships,</b>

<b>when they were fishing --</b>

<b>-That was a lot of years ago.</b>

<b>-Many years ago.</b>

<b>They were eating,</b>

<b>and they ask the other guy,</b>

<b>"How is the food?"</b>

<b>The other guys says,</b>

<b>"This is so good</b>

<b>that it makes me cry,</b>

<b>it makes me chorar.</b>

<b>So maybe you're right.</b>

<b>The chara come from "chowder" --</b>

<b>that means "cry."</b>

<b>-That's why the guys,</b>

<b>for the name, it's chara.</b>

<b>-Chara.</b>

<b>You know what?</b>

<b>I'm gonna tell you that</b>

<b>if I lose my job,</b>

<b>I know who took it.</b>

<b>I know who took it.</b>

<b>This is so good.</b>

<b>What do you want?</b>

<b>This is it.</b>

<b>♪♪</b>

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