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LOCATION: Recipes >> Soups >> Fish Chowder 01

Print this Recipe    Fish Chowder 01

Bermuda Fish Chowder (Serves 6)

3 lb fish heads from non-oily fish, cut into 2" pieces
2 medium celery stalks, chopped
2 medium carrots, chopped
1 small onion, sliced
1/2 lemon, sliced
1 tsp salt
1/2 tsp whole black peppercorns
1-1/2 bay leaves
5-1/3 cups water
1 lb red snapper or other firm-fleshed white fish fillets
2 Tbsp butter
2 medium celery stalks, chopped
1 medium carrot, chopped
1 medium onion, chopped
9 oz tomatoes, peeled, seeded and chopped
1-1/4 cup dry white wine
2 tsp fresh lemon juice
1-1/3 tsp tomato paste
1/2 tsp paprika
1/2 tsp ground thyme
1/4 tsp freshly ground white pepper
1/4 tsp hot pepper sauce
1 bay leaf
Pinch cinnamon
Pinch freshly grated nutmeg
2 Tbsp dry sherry
1 Tbsp dark rum

Combine first 8 ingredients in large pot. Add water. Bring to
boil, skimming surface occasionally. Reduce heat and simmer 20
minutes, skimming surface occasionally. Add fish fillets and cook
until opaque, about 5 minutes. Remove fish fillets using slotted
spoon and flake slightly, then set aside. Strain stock through
fine sieve; do not press on solids. Return stock to pot and simmer
gently until reduced to 5 cups, about 5 minutes.

Meanwhile, melt butter in heavy large saucepan over medium-high
heat. Add 2 celery stalks, 1 carrot and 1 chopped onion and cook
until vegetables begin to soften, stirring frequently, about 8
minutes. Mix in all remaining ingredients except sherry and rum.
Add stock and bring to boil. Reduce heat and simmer 20 minutes.

Discard bay leaf. Mix in sherry and rum (or use sherry pepper
sauce). Add fish, and serve immediately. (Note: The Bermudians
add sherry peppers at the table.)

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