Bermudian Fish Chowder
Instructions:
- 2 Tablespoon Olive oil
- 1/2 Cup Minced onions
- 1/4 Cup Minced leeks; optional
- 1 Tablespoon Tomato paste
- 2 Cup Water
- 2 Cup Clam juice (16 ounces)
- 2 Cup Chicken stock
- 1/2 Cup Minced carrots
- 1/2 Cup Minced celery
- 1/2 Cup Peeled potatoes; cut into 1/4−inch cubes
- 1 Cup Chopped canned tomatoes
- 1/2 Teaspoon Dried thyme
- 1/4 Teaspoon Saffron; optional
- 1/4 Teaspoon Crushed red pepper flakes; optional
- 3/4 Pound Boneless skinless scrod, cut into 1/2−inch dice
- 3/4 Pound Boneless skinless grouper, cut into 1/2−inch dice
- 2 Teaspoon Worcestershire sauce
- Salt
- 1/2 Cup 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.