Bermudian Fish Chowder Recipe

Name: Bermudian Fish Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Extra virgin olive oil; 1/2 c. Chopped onions; 1/4 c. Chopped leeks, optional; 1 Tbsp. Tomato paste; 2 c. Water; 2 c. Clam juice, (16 ounces); 2 c. Chicken stock; 1/2 c. Chopped carrots; 1/2 c. Chopped celery; 1/2 c. Peeled potatoes, cut into 1/4-inch cubes; 1 c. Minced canned tomatoes; 1/2 tsp Dry thyme; 1/4 tsp Saffron, optional; 1/4 tsp Crushed red pepper flakes, optional; 3/4 lb Boneless, skinless scrod, cut into 1/2-inch dice; 3/4 lb Boneless, skinless grouper, cut into 1/2-inch dice; 2 tsp Worcestershire sauce Salt; 1/2 c. Chopped parsley, for garnish

Servings: persons

2 Tbsp. Extra virgin olive oil
1/2 c. Chopped onions
1/4 c. Chopped leeks, optional
1 Tbsp. Tomato paste
2 c. Water
2 c. Clam juice, (16 ounces)
2 c. Chicken stock
1/2 c. Chopped carrots
1/2 c. Chopped celery
1/2 c. Peeled potatoes, cut into 1/4-inch cubes
1 c. Minced canned tomatoes
1/2 tsp Dry thyme
1/4 tsp Saffron, optional
1/4 tsp Crushed red pepper flakes, optional
3/4 lb Boneless, skinless scrod, cut into 1/2-inch dice
3/4 lb Boneless, skinless grouper, cut into 1/2-inch dice
2 tsp Worcestershire sauce Salt
1/2 c. Chopped parsley, for garnish

1
TO PREPARE THE BASE: In a 6-qt saucepan, over moderate heat, heat the extra virgin olive oil.
2
When warm, add in the onions and leeks, cover and cook over very low heat for 10 min or possibly till tender.
3
Whisk in the tomato paste, then add in the water, clam juice and chicken stock and bring to a simmer.
4
TO FINISH THE CHOWDER: Add in the carrots, celery, potatoes, tomatoes, thyme, saffron, and red pepper flakes, if you wish.
5
Simmer for 25 min or possibly till the potatoes and vegetables are very tender.
6
Add in the fish and bring to a simmer and cook for 2 min, then whisk in the Worcestershire sauce and season to taste with salt.
7
Stir in the parsley and serve immediately.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Tbsp. Extra virgin olive oil, 1/2 c. Chopped onions, 1/4 c. Chopped leeks, optional, 1 Tbsp. Tomato paste, and more.

Yes, Bermudian Fish Chowder Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!