A recipe for Bermuda Fish Chowder. Follow the simple recipe instructions for Bermuda Fish Chowder shared by other home cooking experts.
Ingredients
3 lb. Fish heads from non-oily fish, cut into 2 pieces2 med. Celery stalks chopped
2 med. Carrots chopped
1 sm. Onion sliced
1/2 Lemon sliced
1 Tsp. Salt
1/2 Tsp. Whole black peppercorns
1 1/2 Bay leaves
5 1/3 c. Water
1 lb. Red snapper
2 Tbs. Butter
2 med. Celery stalks chopped
1 med. Carrot chopped
1 med. Onion chopped
9 oz. Tomatoes peeled, seeded and chopped
1 1/4 c. Dry white wine
2 Tsp. Fresh lemon juice
1 1/3 Tsp. Tomato paste
1/2 Tsp. Paprika
1/2 Tsp. Ground thyme
1/4 Tsp. Freshly ground white pepper
1/4 Tsp. Hot pepper sauce
1 Bay leaf
1 pinch Cinnamon
1 pinch Freshly grated nutmeg
2 Tbs. Dry sherry
1 Tbs. Dark rum
Directions
1. Combine first 8 ingredients in large pot. Addwater. Bring to boil skimming surface occasionally. Reduce heat and simmer 20 minutes skimming surface occasionally. Add fish fillets and cook until opaque about 5 minutes. Remove fish fillets using slotted spoon and flake slightly then set aside. Strain stock through fine sieve; do not press on solids. Return stock to pot and simmer gently until reduced to 5 cups about 5 minutes.
2. Meanwhile melt butter in heavy large saucepan over
medium-high heat. Add 2 celery stalks 1 carrot and 1 chopped onion and cook until vegetables begin to soften stirring frequently about 8 minutes. Mix in all remaining ingredients except sherry and rum. Add stock and bring to boil. Reduce heat and simmer 20 minutes. 3. Discard bay leaf. Mix in sherry and rum (or use
sherry pepper sauce). Add fish and serve immediately. (Note: The Bermudians add sherry peppers at the table.)
