Bermuda Fish Chowder Recipe

Bermuda Fish Chowder Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
3 lbs: 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 cup: Water,
1 lbs: Red snapper,
2 tbsp: Butter,
2 medium: Celery stalks, chopped
1 medium: Carrot, chopped
1 medium: Onion, chopped
9 ounce: 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,
1 pinch: Cinnamon,
1 pinch: Freshly grated nutmeg,
2 tbsp: Dry sherry,
1 tbsp: Dark rum,

Directions:

1. 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.

2. 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.

3. 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.)


Source from luhu.jp