2 posts in this topic

Me and my wife love this recipe. I have also added scallops and shrimp. I have played with this recipe. True Bermuda fish chowder has some kind of dark rum in it and I would definitely recommend using the rum to taste. This is by far the best fish/seafood chowder I have ever had and it's quite easy to prepare.

Coop's fish/seafood chowder

2 tablespoons vegetable oil

2 stalks celery, 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

3 large tomatos cubed

2 tablespoons Worcestershire sauce

1 jalapeno pepper, seeded and minced

1 teaspoon ground black pepper

1 bay leaf

1-2lb striper filets, cut into large cubes.

old bay to taste

dark rum to taste

red pepper flakes to taste - add some heat :twisted:

tabasco to taste - add some heat :twisted:

DIRECTIONS:

Heat oil in a large soup pot over medium heat. Add celery, onion, green pepper, and garlic; saute about 8 minutes.

Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, 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 fish is easily flakes with a fork, about 10 minutes. Add remaining ingredients to taste.

*Don't be afraid to add other types of seafood with this chowder. In fact it makes it better!

Makes about 4 + servings.

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