Bermuda Fish Chowder

Recipe Collection: Dinner

Bermuda Fish Chowder transports your taste buds to the stunning shores of Bermuda with a rich blend of fresh seafood and aromatic spices, making it a hearty meal for any occasion. Perfect for those who love Bermudian cuisine, this chowder is also a great option for seafood lovers, though it does contain fish and shellfish allergens.

With its robust flavor profile, this chowder is ideal for cozy dinners or gatherings, and pairs wonderfully with crusty bread. Easily accessible through your easyChef Pro cookbook, you can quickly add ingredients to your shopping list for the best cost per serving. Get ready to elevate your meal prep with easyChef Pro and enjoy this flavorful chowder today!

Overview

This spicy fish chowder hails from the beautiful island of Bermuda. It's a delightful blend of seafood and spices, creating a hearty meal perfect for any occasion. Serve it with a loaf of warm, crusty bread and a dash of sherry peppers sauce for an authentic touch.

Diet Type

Non-Vegetarian

Allergies

Fish, Shellfish

Cuisine

Bermudian

Serving Size: 6

Cooking Time: 80 minutes

Ingredients

• 2 Tablespoons (tbsp) vegetable oil
• 3 Stalks celery, minced
• 2 Medium carrots, minced
• 1 Medium onion, minced
• 1 Medium green bell pepper, minced
• 3 Cloves garlic, minced
• 3 Tablespoons (tbsp) tomato paste
• 4 Cups clam juice
• 2 Medium potatoes, peeled
• 1 14.5 Ounces (oz) can peeled and diced tomatoes
• 2 Tablespoons (tbsp) Worcestershire sauce
• 1 Medium jalapeño pepper, minced
• 1 Teaspoon (tsp) ground black pepper
• 1 Bay leaf
• 1 Pound (lb) red snapper fillets

Steps

1. Heat the vegetable oil in a large soup pot over medium heat. Add the minced celery, carrots, onion, green bell pepper, and garlic. Sauté for about 8 minutes until the vegetables are tender.
2. Stir in the tomato paste and cook for 1 minute.
3. Add the clam juice, potatoes, canned tomatoes with their juice, Worcestershire sauce, minced jalapeño pepper, bay leaf, and ground black pepper. Stir well and bring to a simmer.
4. Simmer the mixture until the potatoes are tender, stirring occasionally, for about 30 minutes.
5. Add the red snapper pieces to the pot. Continue to simmer until the fish is cooked through and easily flakes with a fork, about 10 minutes.
6. Remove the bay leaf before serving. Enjoy your Bermuda Fish Chowder with a side of crusty bread and sherry peppers sauce if desired.

Enjoy your homemade Bermuda Fish Chowder!