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Bermuda Fish Chowder
(Serves 12)
4-6 white fish fillets
4 quarts water
salt
pepper
thyme
bay leaves
peppercorns
and ground cloves
3 large onions, chopped
8 stalks celery, chopped
1 clove garlic, crushed
2 green peppers, chopped
1 lb. 12 oz. can tomatoes
10 oz. tin consomme
1 cup catsup
8 sprigs of parsley
2 Tbsp Worcestershire Sauce
2 tsp lemon juice
2 lbs. peeled, diced potatoes
6 carrots, chopped
dark rum
Sherry Peppers to taste
In a large pot simmer fish fillets in water, with salt, pepper,
thyme, bay leaves, peppercorns, and ground cloves. In a large
frying pan saute onions, celery, garlic, and green peppers, Add
canned tomatoes and consomme. Simmer 1/2 hour. Add to fish. Add
catsup; parsley; Worcestershire Sauce; lemon juice; potatoes and
carrots. Add a good dose of dark rum and Outerbridge's Original
Sherry Peppers to taste. Simmer 3-1/2 hours.
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Fish Chowder 15