Recipe - Bermudian Fish Chowder

2 tablespoon Olive oil
One half cup Minced onions
One fourth cup Minced leeks; optional
1 tablespoon Tomato paste
2 cup Water
2 cup Clam juice; (16 ounces)
2 cup Chicken stock
One half cup Minced carrots
One half cup Minced celery
One half cup Peeled potatoes; cut into
1/4inch
; cubes
1 cup Chopped canned tomatoes
One half teaspoon Dried thyme
One fourth teaspoon Saffron; optional
One fourth teaspoon Crushed red pepper flakes;
optional
Three fourths pound Boneless; skinless scrod,
cut
; into 1/2inch dice
Three fourths pound Boneless; skinless grouper,
; cut into 1/2inch
; dice
2 teaspoon Worcestershire sauce
Salt
One half cup Minced parsley; for garnish

TO PREPARE THE BASE: In a 6quart saucepan, over moderate heat, heat
the olive oil. When hot, add the onions and leeks, cover and cook
over very low heat for 10 minutes or until tender. Whisk in the
tomato paste, then add the water, clam juice and chicken stock and
bring to a simmer.

TO FINISH THE CHOWDER: Add the carrots, celery, potatoes, tomatoes,
thyme, saffron, and red pepper flakes, if you wish. Simmer for 25
minutes or until the potatoes and vegetables are very tender. Add the
fish and bring to a simmer and cook for 2 minutes, then whisk in the
Worcestershire sauce and season to taste with salt. Stir in the
parsley and serve immediately.

Converted by MC_Buster.

Per serving: 596 Calories (kcal); 28g Total Fat; (43% calories from
fat); 8g Protein; 75g Carbohydrate; 0mg Cholesterol; 6510mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 One half Vegetable; 0
Fruit; 5 One half Fat; 3 One half Other Carbohydrates

Converted by MM_Buster v2.0n.