Name: Bermuda Fish Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Celery, chopped - 3 stalks; Carrots, chopped - 2; Onion, chopped - 1; Green bell pepper, chopped - 1; Garlic, minced - 3 cloves; Tomato paste - 3 tablespoons; Clam juice - 4 cups; Potatoes, peeled and cubed - 2; Peeled and diced tomatoes - 1 (14.5 ounce) can; Worcestershire sauce - 2 tablespoons; Jalapeno pepper, seeded and minced - 1; Ground black pepper - 1 teaspoon; Bay leaf - 1; Red snapper fillets, cut into 1 inch pieces - 1 pound

Ingredients for - Bermuda Fish Chowder

1. Vegetable oil 2 tablespoons

2. Celery, chopped 3 stalks

3. Carrots, chopped 2

4. Onion, chopped 1

5. Green bell pepper, chopped 1

6. Garlic, minced 3 cloves

7. Tomato paste 3 tablespoons

8. Clam juice 4 cups

9. Potatoes, peeled and cubed 2

10. Peeled and diced tomatoes 1 (14.5 ounce) can

11. Worcestershire sauce 2 tablespoons

12. Jalapeno pepper, seeded and minced 1

13. Ground black pepper 1 teaspoon

14. Bay leaf 1

15. Red snapper fillets, cut into 1 inch pieces 1 pound

How to cook deliciously - Bermuda Fish Chowder

1 . Stage

Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.

2 . Stage

Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.

3 . Stage

Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.