This spicy fish chowder recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and sherry peppers sauce to sprinkle on top.
Ingredients
- vegetable oil: 2 Tbsp
- stalks celery: 3 piece (chopped)
- carrots: 2 piece (chopped)
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- garlic: 3 clove (minced)
- tomato paste: 3 Tbsp
- clam juice: 4 cups
- potatoes: 2 piece (cubed)
- tomatoes: 1 can (14.5 ounce can, peeled and diced)
- Worcestershire sauce: 2 Tbsp
- jalapeño pepper: 1 piece (minced)
- ground black pepper: 1 tsp
- bay leaf: 1 piece
- red snapper fillets, cut into 1 inch pieces: 1 pound
Metric Conversion
Stages of cooking
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Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
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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.
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Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
