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New Bedford is this quintessential
New England seafood town, right.
It's windy, there are fishing boats everywhere.
I'm excited to go meet Captain Henrique Franco.
He is the captain over a boat called Mary K.
-We're good. -So, how many days were you out?
-We were out for six days.
-And you got about 30,000, 40,000?
-Around 40,000 pounds of fish onboard.
-So, we got cod, haddock,
redfish, pollock, gray sole,
and this is your father who taught you how to fish
from the beginning, right? -That's true, yeah.
-Yeah. -So, when you came to America,
you came as a fisherman already?
-Yes. I was in Portugal in school,
but I always wanted to be a fisherman.
-I start 14 years old.
-And you always have the same crew or...
-Same crew for 18 years. They're getting old.
-67 years old. -Yeah.
-It's too much. -Hey, hey, hey.
-75 -- the oldest one.
So, I want to be fishing for at least 10 more years.
-Yeah. It's nice to go out, right?
Your office is so beautiful. -Oh, yeah.
This is my life. -Yeah.
-This is my life. We should start cooking.
-You're gonna help us. -I'm ready.
I'm ready.
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Going on the boat was really exciting.
My Swedish grandfather was a fisherman,
so it made me reminisce about growing up
on the coast of Sweden.
Right away, I went down to the galley.
Oh, wow, you got a real kitchen.
-Yeah. -You got a good setup.
-You like espresso? -Yeah, I would love an espresso.
-So, I'm gonna cook with Henrique's father, Alcindo.
Little did I know that he's basically like a master chef.
-What would you call this in Portuguese?
What would you call a chowder in Portuguese?
-Chara.
-Chara, yeah. -Chara.
-Chara.
-So maybe the word comes from the Portuguese, actually.
-Maybe, maybe. -This stock smells so good.
-I put the onions... -Yes.
-...olive oil...
-Yes. -...Portuguese olive oil.
-Yes. -...on there.
-Not Italian olive oil. -No.
-No.
-The fish is already here, too.
-Oh, this is a beautiful halibut.
I'm gonna flake it up a little bit.
-Yes, we're gonna do exactly. Exactly, yeah.
-I mean, you can't eat better than this.
This is just... -Fresh.
-...freshest. Wow. -That's how we do it.
Now we're gonna pour a handful of rice.
-I have small hands compared to yours, so...
There you go.
-Chef, look what I have here.
-You come in with the secret ingredient.
-Yeah. -Nice dessert.
-Whoo! -Oh, oh, oh, oh, Camarones.
-This is almost like a chowder meets a paella,
something in between.
-Paella. Yeah, yeah, yeah.
Two minutes, it's set.
-Now gonna taste better for sure.
-Wow.
You like it? -I love it.
-Nice. -I love it.
It's light, it's fresh.
-Now I put the rest of the rice out there.
Put the monkfish on top.
Something like that.
-Oh, we're gonna eat.
-Joe, sit down my friend.
-All right, for the fish.
-In the middle of cooking with Alcindo,
Chef Joe came onboard
and he brought these incredible papo secos.
They're the perfect vessel to just scoop up
this incredible stew.
They're light, and they're really crusty.
They're absolutely delicious.
-Very good. -So good.
-Thank you. -This is fantastic.
-What a way to start the morning.
-The Portuguese tap.
Obrigado.
-You hear the history,
why they say, they call the chara?
-Yeah, I want to know. -The big ships,
when they were fishing -- -That was a lot of years ago.
-Many years ago.
They were eating, and they ask the other guy,
"How is the food?"
The other guys says, "This is so good
that it makes me cry, it makes me chorar.
So maybe you're right.
The chara come from "chowder" -- that means "cry."
-That's why the guys, for the name, it's chara.
-Chara. You know what?
I'm gonna tell you that
if I lose my job, I know who took it.
I know who took it.
This is so good.
What do you want? This is it.
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