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Bermuda Fish Chowder

Source: Burt Wolf's Table
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Active Time:  20 Minutes
Total Time:  1 Hour 50 Minutes
  Makes 10 servings
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
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.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 164
Fat. Total: 6g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 222mg
% Cal. from Fat: 33%
Cholesterol: 38mg
Protein: 21g
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