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Bermudian Fish Chowder

2 tb Olive oil
1/2 c Minced onions
1/4 c Minced leeks; optional
1 tb Tomato paste
2 c Water
2 c Clam juice; (16 ounces)
2 c Chicken stock
1/2 c Minced carrots
1/2 c Minced celery
1/2 c Peeled potatoes; cut into 1/4-inch cubes
1 c Chopped canned tomatoes
1/2 ts Dried thyme
1/4 ts Saffron; optional
1/4 ts Crushed red pepper flakes; optional
3/4 lb Boneless; skinless scrod, cut into 1/2-inch dice
3/4 lb Boneless; skinless grouper, cut into 1/2-inch dice
2 ts Worcestershire sauce
1/2 c Minced parsley; for garnish

TO PREPARE THE BASE: In a 6-quart saucepan, over moderate heat, heat the olive oil. When hot, add the onions and leeks, cover and cook over very low heat for 10 minutes or until tender. Whisk in the tomato paste, then add the water, clam juice and chicken stock and bring to a simmer.

TO FINISH THE CHOWDER: Add the carrots, celery, potatoes, tomatoes, thyme, saffron, and red pepper flakes, if you wish. Simmer for 25 minutes or until the potatoes and vegetables are very tender. Add the fish and bring to a simmer and cook for 2 minutes, then whisk in the Worcestershire sauce and season to taste with salt. Stir in the parsley and serve immediately.

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