Bermuda fish stew

    (73)
    1 hour 20 min

    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.


    62 people made this

    Ingredients
    Serves: 6 

    • 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

    Method
    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper and garlic; saute about 8 minutes.
    2. 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.
    3. Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

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    Reviews & ratings
    Average global rating:
    (73)

    Reviews in English (55)

    0

    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

    by
    54

    I am a Bermudian and I have tried this recipe many times. I believe that you have to add your own amounts of seasoning when making fish chowder - to suit your personal taste - this recipe is the PERFECT start!  -  13 Mar 2008  (Review from Allrecipes US | Canada)

    by
    32

    I have made this several times and have made a few changes . I added a few more spices, cayenne, dash nutmeg, tumeric, cumin, dash cinnamon, ginger and coriander. Ok, more than a few. The nutmeng, cumin and cinnamon especially give the flavour an exotic lift. No one can quite figure out the undertones but they love it. Just a little of everything is all it takes. Not too heavy or it is overwhelming.  -  02 Apr 2009  (Review from Allrecipes US | Canada)

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