https://www.copymethat.com/r/6kR34SJTb/bermudian-fish-chowder/
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2024-05-18 22:54:22
Bermudian Fish Chowder
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classic recipe for Bermuda fish chowder by Yeaton Outerbridge (from April 1991).
Ingredients
- 4 quarts water
- 1 ½ lbs white fish fillets
- salt, thyme, bay leaves, peppercorns, ground cloves
- 2 tbsp butter
- 2 tbsp oil
- 2 lbs potatoes, peeled and diced
- 3 large onions, chopped
- 8 celery stalks, chopped
- 1 garlic clove, minced
- 2 green peppers, chopped
- 6 carrots, diced
- ½ cup parsley, chopped
- 1 can (28 oz, 794 g) peeled tomatoes
- 1 can (10 oz, 285 g) consommé
- 1 cup ketchup
- 2 tbsp Worcestershire sauce
- 2 tsp lemon juice
- 2 oz Gosling’s Black Seal Rum
- 4 tbsp Outerbridge’s Original Sherry Peppers Sauce
- Ground pepper to taste
Steps
- In a large pot put water fish fillets, salt, and spices. Bring to a boil and let simmer for 30 to 45 minutes.
- In a frying pan melt butter and oil and sauté onions, celery, garlic, and green peppers.
- Add tomatoes and consommé and simmer for 30 minutes.
- Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning to your liking.
- Serve piping hot and pass around Outerbridge’s Original Sherry Peppers Sauce and, if you please, Gosling’s Black Seal Rum for dashing.