Bermuda Fish Chowder

Name: Bermuda Fish Chowder
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 bay leaf; 1 pound red snapper fillets, cut into 1 inch pieces

15 ingredients

3 steps

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 bay leaf
1 pound red snapper fillets, cut into 1 inch pieces

Directions

1

Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
2

Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
3

Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.