Bermuda Fish Chowder Recipe

Clam and Red Snapper Stew

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

Directions

Step 1: Heat vegetable oil in a large soup pot over medium heat. Add chopped celery, carrots, onion, green bell pepper, and garlic. Saut the vegetables for about 8 minutes until softened and fragrant.

Step 2: Stir in the tomato paste and cook for 1 minute to allow the flavors to develop.

Step 3: Add the clam juice, cubed potatoes, canned diced tomatoes (with juice), Worcestershire sauce, minced jalapeno pepper, bay leaf, and ground black pepper. Stir to combine all ingredients.

Step 4: Let the mixture simmer over medium-low heat until the potatoes are tender. Stir occasionally, about every 30 minutes.

Step 5: Once the potatoes are tender, add the red snapper pieces to the pot. Continue to simmer until the snapper is fully cooked and easily flakes with a fork, which should take around 10 minutes.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	227	11%
Total Fat	6g	8%
Saturated Fat	1g	5%
Cholesterol	33mg	11%
Sodium	657mg	29%
Total Carbohydrate	24g	9%
Dietary Fiber	4g	15%
Total Sugars	7g
Protein	19g	39%
Vitamin C	45mg	50%
Calcium	112mg	9%
Iron	4mg	20%
Potassium	1270mg	27%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients, and the amounts provided are based on available data.