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cateory: courses
Bermudian Fish Chowder
Rate: 5
Reviews: 198
  Ingredients:
    • 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

How to make
Bermudian Fish Chowder
    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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    Bermudian Fish Chowder
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