Chunky Bermudan Fish Chowder Recipe #288563
The first recipe I've contributed. This has become a household favorite and good for guests. I found it in Julia Aiken's cookbook Easy Entertaining, where she explains that she's taken some liberties with the original Bermudan recipe, preferring chunkier soups to liquefied ones. Me too.
by Sagadahoc
3 hours | 2 hours prep
SERVES 6 -8
- 2 tablespoons vegetable oil
- 1 large onion
- 1 garlic clove
- 2 large potatoes, peeled and finely chopped
- 2 large carrots, peeled and finely chopped
- 1 cup celery, chopped
- 1 green bell pepper or red bell pepper, seeded and finely chopped
- 2 teaspoons dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 1 (14 1/2 ounce) can low sodium beef broth
- 1 (28 ounce) can diced tomatoes
- 1/4 cup ketchup
- 1/4 cup rum (dark or amber)
- 1 tablespoon worcestershire sauce
- 1 lb fish fillet, boneless, skinless and finely chopped (e.g. red snapper, Boston bluefish, haddock, cod)
- 1/2 cup fresh parsley, chopped
- hot pepper sauce (to be authentic use Bermuda's own Outerbridge Peppers, Ltd. sauce)
- In a large saucepan or dutch over, heat oil over medium high heat. Add onion and garlic; cook, stirring, for 3-5 minutes or until onion is soft but not brown. Add potatoes, carrots, celery, bell pepper, thyme, salt, pepper, cloves and bay leaf. Cook, stirring, for 3-5 minutes until bell pepper starts to soften.
- Stir in canned beef broth and one can of water; bring to a boil over high heat. Reduce heat to medium low; simmer, covered, for 15 minutes or until vegetables are just tender.
- Stir in tomatoes, ketchup, rum and Worcestershire sauce; bring to boil over high heat. Reduce heat to medium low; simmer, covered, for one hour or until vegetables are very tender.
- Stir in fish; simmer, covered, 10 minutes until fish is opaque. Stir in parsley; season to taste with additional salt and pepper. Ladle into warm soup bowls and serve at once with hot pepper sauce.
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5 stars