Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Bermuda Fish Chowder

4

0 min

Bermuda Fish Chowder

Bermuda Fish Chowder Photo 1

Time

0 min

Serving

6 persons

Calories

227

Rating

4.00★ (80)

Cuisine

Author: Victoria Buriak
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

Bermuda Fish Chowder Photo 21
Bermuda Fish Chowder Photo 32
Bermuda Fish Chowder Photo 43
  1. Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
    Bermuda Fish Chowder Photo 2
  2. 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 Photo 3
  3. Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
    Bermuda Fish Chowder Photo 4

How did you like this article?

You may also like