Bermuda Fish Chowder

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 can peeled and diced tomatoes , 14.5 ounce
• 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

1. 1

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

2. 2

   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.

3. 3

   Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.