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  • 4servings
  • 50minutes
  • 227calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 3 stalks celery, chopped

  3. 2 carrots, chopped

  4. 1 onion, chopped

  5. 1 green bell pepper, chopped

  6. 3 cloves garlic, minced

  7. 3 tablespoons tomato paste

  8. 4 cups clam juice

  9. 2 potatoes, peeled and cubed

  10. 1 (14 1/2 ounce) can peeled and diced tomatoes

  11. 2 tablespoons Worcestershire sauce

  12. 1 jalapeno pepper, seeded and minced

  13. 1 teaspoon ground black pepper

  14. 1 bay leaf

  15. 1 pound red snapper fillets, cut into 1 inch pieces

Instructions Jump to Ingredients ↑

  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 paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, 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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