{soups-salads-and-salad-dressings} Bermuda Fish Chowder

 

This is from the Cooking.com website...

 

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Bermuda Fish Chowder

 

Active Time: 20 Minutes
Total Time: 1 Hour 50 Minutes
Yield: Makes 10 servings

RECIPE INGREDIENTS

1 tablespoon vegetable oil

3 strips bacon, cut into 1/4-inch pieces

1 cup onion, thinly sliced

3 cloves garlic, minced

1 teaspoon dried thyme

1 cup chopped celery

1 cup chopped carrots

1 cup tomatoes and their juices, canned or fresh

Two 13 3/4-ounce cans chicken stock

2 cups water

2 bay leaves

2 pounds boneless skinless scrod, grouper, or other firm-fleshed fish

1 tablespoon worcestershire sauce

1/4 cup chopped fresh parsley

DIRECTIONS

In a large saucepan or stockpot, over medium heat, heat the oil until just shimmering. Add the bacon and cook for 5 minutes. Add the onion and cook for 5 minutes. Add the garlic and thyme and cook for 1 minute. Add the celery and carrots and cook for 5 minutes. Add the tomatoes and their juices, the chicken stock, the water, and the bay leaves. Bring to a boil, reduce the heat to a simmer, and simmer for 1 hour. Add the fish and simmer for 30 minutes longer. Stir in the Worcestershire and parsley.

Ladle the soup into serving bowls and garnish.

 

 

 ~@~@~@~@~@~
Rhonda in Missouri
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