Amy's Bermuda Chowder

Amy's Bermuda Chowder

"In this spicy chowder, Cod and Shrimp are added to a brothy soup made with Shrimp Broth, Chopite, and aromatics with chunks of russet potatoes."
INGREDIENTS:

2 tablespoons Bacon Grease
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups Shrimp Broth
2 potatoes, peeled and cubed
1 diced tomatoes
2 tablespoons Worcestershire sauce
1 Chipote pepper minced
1 teaspoon ground black pepper
1 bay leaf
1 pound Cod, cut into 1inch pieces
1 pound Shrimp

DIRECTIONS:

1.Heat bacon fat in a large soup pot over medium heat. Add celery, carrots, onion, and green pepper, saute about 8 minutes.
2.Stir in tomato paste and Garlic, and cook 1-2 minute. Add fish stock, potatoes, canned tomatoes with juice, Worcestershire sauce, chipote pepper, bay leaf, and Salt and pepper to taste.
3. Simmer until potatoes are tender, stirring about every 30 minutes.
4. Add fish and Shrimp. Simmer until Cod is easily flaked with fork, about 7-10 minutes.