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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.