Bermuda Fish Chowder (Easy Version)
Ingredients
- 4 quarts water ⓘ
- 1 1/2 lbs white fish fillets ⓘ
- salt, to taste
- thyme, to taste ⓘ
- 2 tablespoons butter ⓘ
- 2 tablespoons oil ⓘ
- 3 large onions, chopped ⓘ
- 8 stalks celery, chopped ⓘ
- 1 garlic clove, minced ⓘ
- 2 green peppers, chopped ⓘ
- 1 (28 ounce) can whole tomatoes, chopped ⓘ
- 1 (10 ounce) can beef consomme ⓘ
- 1 cup ketchup ⓘ
- 1/2 cup chopped parsley ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 2 teaspoons lemon juice ⓘ
- 2 lbs potatoes, peeled and diced ⓘ
- 6 carrots, diced ⓘ
- 2 ounces goslings black seal rum (or another good dark rum) ⓘ
- 4 tablespoons pepper sauce (sherry peppers) ⓘ
- fresh ground pepper ⓘ
Instructions
- In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
- In a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. Then add tomatoes and consomme and simmer covered for 30 minutes.
- Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours.
- Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.
Nutrition & Diet Analysis (per serving)
1146
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).