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Bermuda Fish Chowder (The Reefs, Southamton) Recipe

by Global Cookbook

Ingredients

1 1/2 lb Grouper, Wahoo, or possibly other hard fish Celery, onion, carrot, and leek, cut rough to make stock Bay leaf, peppercorns, thyme 1 x Carrot, large 1 x Green pepper, large 2 x Potatoes, large 2 x Tomatoes, large 1 x Onion, large

2 stalk celery 4 ounce Butter 4 ounce Flour 3 ounce Tomato paste 2 ounce Black rum Salt and pepper to taste 2 ounce Sherry peppers (liquid), or possibly substitute 1 chili pepper

Directions

1. To a stockpot with 4 quarts. water add in whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 min. While it is cooking, dice the rest of the vegetables to 1/2". Strain and set aside both the stock and the fish. When fish are cold, remove skin and throw away, then remove and set aside all meat from fish carcasses. In the cleaned stockpot heat the butter and add in the diced vegetables. Saute/fry over medium heat for about 5 min. Add in flour and stir for about 2 min on low heat. Slowly add in fish stock, whisking to blend vegetable mix to a smooth consistency. Bring to a boil and add in tomato paste. Reduce heat and let simmer for 45 to 50 min. Just before it has cooked for 45 min, add in fish, sherry peppers, and rum. Season to taste.
2. Bermuda

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