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.
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
