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Soups & StewsSeafood Soups: A - Clams >  Bermuda Fish Chowder


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A Bermudian classic!
Also see Article on Bermudian Cuisine

Yields: 24 servings

4 ounces rum -- black
3 pounds fish -- with bones
3 ounces Worcestershire sauce
3 tomatoes -- chopped
1 cup onions -- chopped
2 ounces butter
1/2 teaspoon thyme
1/2 cup parsley
2 stalks celery
salt and pepper
1 gallon water
2 ounces bacon
2 ounces corn flour
4 ounces tomato puree
1 bay leaf
1 onion

1. Wash fish and place in a thick bottomed pan.

2. Add celery, parsley, whole onion and water. Bring to a boil and skim fat. Simmer 30 minutes.

3. Strain stock into a clean pan. Place fish on a a tray and keep in a cool place.

Melt butter in a thick bottomed pan, saute bacon, chopped onion and thyme 5 minutes.

5. Add tomato puree and fish stock.

6. Bring to a boil. Let simmer for 10 minutes.

7. Separate the meat from the bones.

8. Add the fish meat and the remainder of the ingredients.

9. Thicken the chowder with the diluted corn flour.

10. Correct the seasoning and colour. Colour can be rectified by adding gravy browning.

11. For each serving add: 1 tsp. rum & 2 dashes Bermuda sherry peppers.

Serving Ideas: Add some of Outbridge's rum and sherry peppers to this.


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