|
2 Tbsp olive oil 3 ribs celery, chopped 2 large carrots, chopped 1 onion chopped 1 green bell pepper, chopped 3 cloves garlic, minced 3 Tbsp tomato paste 4 c chicken stock 2 medium potatoes, cubed small 2 medium tomatoes, chopped coarse 2 Tbsp Worcestershire sauce 2 jalapeno peppers, chopped 1 tsp black pepper 1 tsp salt 3 bay leaves 1 lb red snapper fillets, cut into 1" pieces In a large stockpot, sauté celery, carrots, green pepper, onion and garlic in olive oil over medium heat for 8 minutes. Stir in tomato paste. Cook for 1 minute. Add chicken stock, potatoes, tomatoes, Worcestershire sauce, jalapeno, bay leaves, salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender, about 30 minutes. Add fish and simmer until fish is flaky, about 10 minutes. Adapted from allrecipes.com This recipe was added: 25 June 2020 |