Fish Chowder, Bermuda Style
Ingredients
- 3 pounds sea bass
- 2 pounds any other fish fillets ⓘ
- Salt to taste ⓘ
- 1 1/2 teaspoons dried leaf thyme ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1 bay leaf ⓘ
- 1/4 cup butter ⓘ
- 2 onions, chopped ⓘ
- 6 ribs celery, chopped
- 1 green pepper, chopped ⓘ
- 1 (28 ounce) can tomatoes ⓘ
- 1 (8 ounce) can tomato sauce ⓘ
- 2 tablespoons chopped parsley ⓘ
- 3/4 teaspoon Worcestershire sauce ⓘ
- 1/4 teaspoon hot pepper sauce ⓘ
- 1/4 teaspoon curry powder ⓘ
- Lemon wedges ⓘ
Instructions
- Remove heads and tails of sea bass.
- Discard tails.
- Place heads, fish bodies and fillets in large kettle.
- Add water just to cover, salt, thyme, cloves and bay leaf.
- Cover and simmer 15 minutes.
- Strain, reserving stock.
- Discard heads; remove skin and bone from fish and flake the fish.
- In large kettle melt butter; add onions, celery and green pepper.
- Cook until tender.
- Add tomatoes, tomato sauce, parsley, Worcestershire sauce, hot pepper sauce and curry.
- Simmer, uncovered, 15 minutes.
- Add reserved fish stock and flaked fish.
- Simmer 15 minutes.
- Serve in heated soup bowls, adding a squeeze of lemon juice, a dash or two each of rum and sherry and additional hot pepper sauce to taste to each serving.
Nutrition & Diet Analysis (per serving)
732
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).