Bermuda Fish Chowder

Description
Serves: 12

Ingredients

 * 4 quarts water
 * 1½ white fish fillets
 * spices: thyme, bay leaf, peppercorns, ground cloves
 * 2 tbsp butter
 * 2 tbsp oil
 * 3 large onions, chopped
 * 8 stalks celery, chopped
 * 1 garlic clove, minced
 * 2 green peppers, chopped
 * 1 can (28oz, 794g) whole tomatoes, chopped
 * 1 can (10oz, 285g) beef consommé
 * 1 cup catsup
 * ½ cup chopped parsley
 * 2 tbsp Worcestershire sauce
 * 2 tsp lemon juice
 * 2 lbs potatoes, peeled and diced
 * 6 carrots, diced
 * 1 jigger (2oz) Gosling's Black Seal rum (or a good dark rum)
 * 4 tbsp Outerbridge's Original Sherry Peppers Sauce
 * freshly ground pepper to taste

Directions

 * 1) In a large pot, put water, fish fillets, salt and spices. Bring to a boil and let simmer for 30-45 minutes.
 * 2) In a frying pan, melt butter and oil, and briefly sauté onions, celery, garlic and green peppers. Then add tomatoes and consommé and simmer covered for 30 minutes.
 * 3) Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning.
 * 4) Serve soup piping hot and pass around Outerbridge's Original Sheery Peppers Sauce and Gosling's Black Seal rum (or a similar good quality dark rum) so guests can add a few dashes of each.

Source

 * http://www.outerbridge.com/Recipe-007.htm