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Bermuda Fish Chowder II
Bermuda Fish Chowder II is a traditional Bermudan recipe for a classic rich soup of fish and potatoes in a tomato and beef consommé base. The full recipe is presented here and I hope you enjoy this classic Bermudan version of: Bermuda Fish Chowder II.
prep time
20 minutes
cook time
195 minutes
Total Time:
215 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesBermuda Recipes
Fish chowder is known as the national dish of Bermuda which, rather unusually is made from a base of beef stock or beef consommé.
Ingredients:
4l water
675g white fish fillets, cubed
salt, thyme, bay leaves, peppercorns, ground cloves
2 tbsp butter
2 tbsp oil
1kg potatoes, peeled and cubed
3 large onions, chopped
8 celery stalks, chopped
1 garlic clove, minced
2 green bell peppers, chopped
6 carrots, diced
10g flat-leaf parsley, chopped
800g tinned peeled tomatoes (with juice)
300ml beef consommé (tinned is fine)
250ml ketchup
2 tbsp Worcestershire sauce
2 tsp lemon juice
4 tbsp dark Rum
4 tbsp
Sherry Peppers Sauce
freshly-ground black pepper to taste
Method:
In a large pot, combine the water fish fillets, salt, and spices. Bring to a boil, reduce to a simmer and cook for 30-45 minutes.
Place a frying pan over medium heat. Once hot add the butter and oil and use to fry the onions, celery, garlic, and green bell peppers. Add the tinned tomatoes and consommé, return to a simmer and cook for 30 minutes more.
Transfer this mixture to the pan with the fish stock and add all the remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning to your liking.
Divide between warmed soup bowls and serve immediately, accompanied with more Sherry Peppers Sauce and dark rum so that your diners can add more to the soup if desired.
