Description
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
- Heat oil in a large soup pot over medium heat. Add celery
- carrots
- onion
- green pepper
- and garlic; sauté about 8 minutes.
- Stir in tomato paste
- and cook for 1 minute. Add clam juice
- potatoes
- canned tomatoes with juice
- Worcestershire sauce
- jalapeño 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 6