Wazs' Bermuda Fish Chowder
Ingredients
- 1 (16 ounce) can tomato paste ⓘ
- 1 (16 ounce) can tomato puree
- 3 quarts fish bouillon cubes ⓘ
- 2 large bermuda onions, minced ⓘ
- 6 -8 stalks celery, minced
- 4 carrots, minced
- 6 ounces outerbridges sherry pepper sauce (or other good brand)
- 2 ounces goslings black seal rum (or other good rum) ⓘ
- 3 - 3 1/2 lbs fresh light meat fish (like Wahoo, Bonito, AmberJack or even frozen cod) ⓘ
- 2 ounces crushed garlic ⓘ
- 1/2 ounce leaf oregano ⓘ
- 1/2 ounce dried leaf basil ⓘ
- 1/2 ounce crushed black peppercorns ⓘ
- salt, to taste ⓘ
Instructions
- Saute the onions, carrots and the celery with the fish until the fish until the fish is cooked to the point that it breaks up.
- Add the rum, the sherry peppers sauce, the peppercorns, the garlic and the herbs and stir. Let it simmer for 2 minutes.
- Then add the tomato products and the fish bouillon.
- Simmer for about 30 minutes.
- While you are simmering it helps to mix with a whisk to ensure all the fish breaks up.
- (That is of course optional for the people that would like larger pieces of fish).
- Bermuda fish chowder is traditionally served with more black rum and sherry pepper sauce to be added to suit the taste of the individual eating it.
Nutrition & Diet Analysis (per serving)
385
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).