Fish Chowder

Serves: 3

Carole Volkman

1 January 1970

Based on User reviews:

54

Spice

51

Sweetness

44

Sourness

42

mins

Prep time (avg)

4.3

Difficulty

Ingredients:

1 tsp

Hot Sauce

1.5 cups

Tomato Juice

1 tsp

Worcestershire Sauce

1 tbsp

Black Rum (bermuda)

2 tsps

Butter

1

Onion (chopped)

2 stalks

Celery (chopped)

2 tbsps

Tomato Paste

1

Carrot (whole, peeled and chopped)

2

Tomatoes (chopped)

1

Red Pepper (whole, chopped)

1 tbsp

Crushed Red Pepper Flakes

1 large

Potato (peeled and chopped)

1

Salt

1

Ground Black Pepper (freshly)

2 cups

Fish Stock

Directions:

1

In a large saucepan, melt the butter over high heat

2

Add the onion, celery, and chili pepper and saute until tender; stir in the tomato paste

3

Add the grouper and stir until the fish is coated

4

Mix in the carrot, tomatoes, red pepper, crushed red pepper flakes, potato, and salt and pepper

5

Reduce the heat to medium and add the fish stock, hot sauce, tomato juice, and Worcestershire sauce

6

Simmer over medium heat for 1 hour

7

Serve in bowls and drizzle with rum and sherry peppers