Bermuda Fish Chowder

DescriptionEdit

Serves: 12

IngredientsEdit

• 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

DirectionsEdit

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.

SourceEdit

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