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Red Fish Chowder

Russ Myers


Super duper recipe.


★★★★★ 3 votes

4 / 6
15 Min
40 Min
Stove Top


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1/2 stalk(s)
1 medium
green bell pepper
2 large
green onions with tops
1 slice
bacon, cooked and crumbled
1 can(s)
(6 oz) v-8 juice
1 can(s)
(6 oz) tomato juice
1 can(s)
(16 oz) whole tomatoes
1/2 can(s)
(6 oz) tomato paste
2 1/2 c
1 tsp
worcestershire sauce
2 tsp
tabasco sauce
3 c
potatoes, diced
1 1/2 to 2 lb
red fish or grouper

How to Make Red Fish Chowder


  • 1Chop up celery, pepper, onions and tops, and bacon; saute together in water.
    In a separate bowl, combine the rest of the ingredients (except the potatoes and fish) and heat.
  • 2Dice and cook potatoes in a separate pot of water.
    Cook fish in a pot with a small amount of water (just enough to cover fish)
    Bring to a boil.
    Cook about 3 to 4 minutes or until fish flakes off skin.
  • 3Remove skin.
    Combine all ingredients (including the water in the potatoes and fish) into a large pot and summer 10 to 15 minutes.

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About Red Fish Chowder

Course/Dish: Fish, Chowders, Fish Soups
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom

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