Bermuda Fish Chowder

Bermuda Fish Chowder

A deliciously spicy Bermuda fish chowder with red snapper fillets and chunks of russet potatoes in a brothy soup made with clam juice, jalapeños, and aromatics.

Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
227 Calories

Recipe Instructions

Step 1
Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
Step 2
Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
Step 3
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.
Bermuda Fish Chowder
Bermuda Fish Chowder
Bermuda Fish Chowder
Bermuda Fish Chowder

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 3 stalks celery, chopped
  • 2 potatoes, peeled and cubed
  • 1 green bell pepper, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 1 jalapeno pepper, seeded and minced
  • 2 carrots, chopped
  • 3 tablespoons tomato paste
  • 4 cups clam juice
  • 1 pound red snapper fillets, cut into 1 inch pieces

Categories

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