Bermudian Fish Chowder Recipe
Ingredients
- 2 Tbsp. Extra virgin olive oil ⓘ
- 1/2 c. Chopped onions ⓘ
- 1/4 c. Chopped leeks, optional ⓘ
- 1 Tbsp. Tomato paste ⓘ
- 2 c. Water ⓘ
- 2 c. Clam juice, (16 ounces) ⓘ
- 2 c. Chicken stock ⓘ
- 1/2 c. Chopped carrots ⓘ
- 1/2 c. Chopped celery ⓘ
- 1/2 c. Peeled potatoes, cut into 1/4-inch cubes ⓘ
- 1 c. Minced canned tomatoes ⓘ
- 1/2 tsp Dry thyme ⓘ
- 1/4 tsp Saffron, optional ⓘ
- 1/4 tsp 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 tsp Worcestershire sauce Salt
- 1/2 c. Chopped parsley, for garnish ⓘ
Instructions
- TO PREPARE THE BASE: In a 6-qt saucepan, over moderate heat, heat the extra virgin olive oil.
- When warm, add in the onions and leeks, cover and cook over very low heat for 10 min or possibly till tender.
- Whisk in the tomato paste, then add in the water, clam juice and chicken stock and bring to a simmer.
- TO FINISH THE CHOWDER: Add in the carrots, celery, potatoes, tomatoes, thyme, saffron, and red pepper flakes, if you wish.
- Simmer for 25 min or possibly till the potatoes and vegetables are very tender.
- Add in the fish and bring to a simmer and cook for 2 min, then whisk in the Worcestershire sauce and season to taste with salt.
- Stir in the parsley and serve immediately.
Nutrition & Diet Analysis (per serving)
778
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).