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| Bermuda Fish Chowder Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 6
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Ingredients
3 lb fish heads from non-oily fish, cut; into 2 pieces
2 medium celery stalks, chopped
2 medium carrots, chopped
1 small onion, sliced
1/2 lemon, sliced
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 1/2 bay leaves
5 1/3 cup water
1 lb red snapper
2 tablespoon butter
2 medium celery stalks, chopped
1 medium carrot, chopped
1 medium onion, chopped
9 oz tomatoes, peeled, seeded and choppe; d
1 1/4 cup dry white wine
2 teaspoon fresh lemon juice
1 1/3 teaspoon tomato paste
1/2 teaspoon paprika
1/2 teaspoon ground thyme
1/4 teaspoon freshly ground white pepper
1/4 teaspoon hot pepper sauce
1 bay leaf
1 pinch cinnamon
1 pinch freshly grated nutmeg
2 tablespoon dry sherry
1 tablespoon dark rum
Cooking Directions:
1. Combine first 8 ingredients in large pot. Add water. 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.)
fish
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