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Bermuda Fish Chowder
Bermuda Fish Chowder
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Spicy Bermuda fish chowder with red snapper, potatoes, clam juice, jalapeños, and aromatic broth.
Ingredients:
  • 2 tablespoons vegetable oil
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 4 cups clam juice
  • 2 potatoes, peeled and cubed
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon ground black pepper
  • 1 pound red snapper fillets, cut into 1 inch pieces
Instructions:
  • In a large soup pot over medium heat, sauté celery, carrots, onion, green pepper, and garlic in oil for about 8 minutes until fragrant and tender.
  • Mix in tomato paste and cook for 1 minute. Incorporate clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Let simmer until potatoes are tender, stirring occasionally every 30 minutes.
  • Add the fish and simmer gently until the snapper flakes easily with a fork, approximately 10 minutes.

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