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Spicy Bermuda Fish Chowder with Red Snapper

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner Caribbean
Spicy Bermuda Fish Chowder with Red Snapper
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
Instructions
1
Preheat the cooking vessel by warming oil in a substantial container over an intermediate heat setting. Introduce celery, carrots, onion, green pepper, and garlic into the pot; cook for approximately 8 minutes, stirring occasionally.
2
Next, incorporate the tomato paste and continue cooking for a minute. Then, introduce clam juice, potatoes, canned tomatoes with their liquid, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper into the pot. Allow the mixture to simmer until the potatoes become tender, stirring every 30 minutes.
3
Subsequently, add fish to the pot. Continue simmering until the snapper can be easily flaked with a fork, taking around 10 minutes.