Fish Recipes - Bermudian Fish Chowder

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Bermudian Fish Chowder

Bermudian Fish Chowder

2 tablespoons of Olive oil
1/2 cup of minced onions
1/4 cup of minced leeks; optional
1 tablespoon of tomato paste
2 cups of water
2 cups of clam juice; (16 ounces)
2 cups of chicken stock
1/2 cup of minced carrots
1/2 cup of minced celery
1/2 cup of peeled potatoes; cut into cubes
1 cup of chopped canned tomatoes
1/2 teaspoon of dried thyme
1/4 teaspoon of saffron; optional
1/4 teaspoon of crushed red pepper flakes;
3/4 pound of boneless; skinless scrod, into 1/2-inch dice
3/4 pound of boneless; skinless grouper, cut into 1/2-inch dice
2 teaspoon of Worcestershire sauce
Salt
1/2 cup of 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. Converted by MC_Buster. Per serving: 596 Calories (kcal); 28g Total Fat; (43% calories from fat); 8g Protein; 75g Carbohydrate; 0mg

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