Bermudian Fish Chowder Recipe

• 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.

extra virgin olive oil, onions, leeks, tomato paste, water, clam juice, chicken, carrots, celery, potatoes, tomatoes, thyme, saffron, red pepper, scrod, skinless grouper, worcestershire sauce salt, parsley

Taken from cookeatshare.com/recipes/bermudian-fish-chowder-83604 (may not work)