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Bermuda Fish Chowder

"This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top."

Ingredients :

• 2 tablespoons vegetable oil
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 4 cups clam juice
• 2 potatoes, peeled and cubed
• 1 (14.5 ounce) can peeled and diced tomatoes
• 2 tablespoons Worcestershire sauce
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon ground black pepper
• 1 bay leaf
• 1 pound red snapper fillets, cut into 1 inch pieces

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H20M

• Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
• Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
• Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

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