Bermuda Fish Chowder

By Edward Bottone

Ingredients

4 qts water
2 lbs fish fillets (Rockfish, Sea Bass) or 5 lbs Grouper heads
1 tbs fresh thyme
6 bay leaves
20 peppercorns
¼ tsp ground cloves
2 tbs butter
2 tbs olive oil
3 large Bermuda onions, chopped
1 large clove garlic, minced
1 stalk (8 ribs) of celery, chopped
2 green bell peppers
28 oz can of whole tomatoes, seeded, chopped
1½ cup good chicken broth
1 cup catsup
½ cup parsley, chopped
2 tbs Worcestershire sauce
2 tsp fresh lemon juice
2 lbs potatoes peeled, small dice
6 large carrots peeled, small dice
freshly ground pepper to taste
2 oz Gosling’s Black Seal Rum
4 tbs sherry peppers


Method

In a large pot bring the water to a boil and put in the fish fillets, salt and spices. Lower flame and simmer for 45 minutes. In another cauldron large enough to contain all of the ingredients melt the butter and oil together and sauté the onions and garlic until just golden. Add the celery and green peppers and sauté another few minutes. Add the tomatoes and broth and simmer for 30 minutes. Now strain the fish stock into the cauldron. Pick out the fish and add it to the pot as well, discard the spices. Add the remaining vegetables to the pot and simmer partially covered for two hours.

The soup should be thickened, but not thick and be a dark reddish brown and very aromatic. If not thick enough you may resort to a little cornstarch and water, stirred into the boiling soup, I won’t tell. At the end of the cooking time add the sherry peppers sauce and Black Seal Rum. Serve immediately, or allow to cool and keep a day for more intense flavors. At serving time pass cruets of additional Black Seal Rum and sherry peppers sauce for the brave.

     
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