About this recipe:A fresh and light - yet warming - fish stew recipe that hails from Bermuda. This delicious recipe calls for easy to find ingredients to create a flavourful and unique fish stew. Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top.
2 tablespoons vegetable oil
3 sticks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato puree
1L fish or seafood stock
2 potatoes, peeled and cubed
1 (400g) tin chopped tomatoes
2 tablespoons Worcestershire sauce
1 fresh green or jalapeno chilli, seeded and minced
1 teaspoon ground black pepper
1 bay leaf
450g red snapper fillets, cut into 2.5cm pieces
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Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper and garlic; saute about 8 minutes.
Stir in tomato puree, and cook 1 minute. Add fish stock, potatoes, tinned tomatoes, Worcestershire sauce, chilli, bay leaf and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
I thought this was really good, I did add a tsp of paprika and a drop of white wine, will defo make again. my husband suggested using smoked fish though as the stew has a strong tomato flavour and overpowers the fish a little. - 17 Aug 2013