Bermuda Fish Chowder Recipe - Cooking Index
Bermuda Fish Chowder Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Grouper, wahoo or other firm fish |
| Celery, onion, carrot and leek - cut rough | ||
| To make stock | ||
| Bay leaf - to taste | ||
| Peppercorns - to taste | ||
| Thyme - to taste | ||
| 2 | Potatoes (large) | |
| 2 | Tomatoes (large) | |
| 1 | Onion (large) | |
| 2 | Celery stalks | |
| 1 | Carrot (large) | |
| 1 | Green pepper (large) | |
| 4 oz | 113g | Butter |
| 4 oz | 113g | Flour |
| 3 oz | 85g | Tomato paste |
| 2 oz | 56g | Black rum |
| 2 oz | 56g | Sherry peppers liquid |
| (or substitute 1 chili pepper) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
To a stockpot with 4 quarts water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2-inch.
Strain and set aside both the stock and the fish. When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses.
In the cleaned stockpot melt the butter and add the diced vegetables. Saute over medium heat for about 5 minutes. Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. Bring to a boil and add tomato paste. Reduce heat and let simmer for 45 to 50 minutes.
Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum. Season to taste.
This recipe yields 6 servings.
Source:
Undocumented, but from the WWW
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