Bermuda fish chowder

Yield: 6 Servings

Measure Ingredient
3 pounds Fish heads from non-oily fish, cut into 2\" pieces
2 mediums Celery stalks, chopped
2 mediums Carrots, chopped
1 small Onion, sliced
½ \N Lemon, sliced
1 teaspoon Salt
½ teaspoon Whole black peppercorns
1½ \N Bay leaves
5⅓ cup Water
1 pounds Red snapper
2 tablespoons Butter
2 mediums Celery stalks, chopped
1 medium Carrot, chopped
1 medium Onion, chopped
9 ounces Tomatoes, peeled, seeded and chopped
1¼ cup Dry white wine
2 teaspoons Fresh lemon juice
1⅓ teaspoon Tomato paste
½ teaspoon Paprika
½ teaspoon Ground thyme
¼ teaspoon Freshly ground white pepper
¼ teaspoon Hot pepper sauce
1 \N Bay leaf
1 pinch Cinnamon
1 pinch Freshly grated nutmeg
2 tablespoons Dry sherry
1 tablespoon Dark rum
\N 5 cups, about 5 minutes.

1. Combine first 8 ingredients in large pot. Add water. Bring to boil, skimming surface occasionally. Reduce heat and simmer 20 minutes, skimming surface occasionally. Add fish fillets and cook until opaque, about 5 minutes. Remove fish fillets using slotted spoon and flake slightly, then set aside. Strain stock through fine sieve; do not press on solids. Return stock to pot and simmer gently until reduced to

2. Meanwhile, melt butter in heavy large saucepan over medium-high heat. Add 2 celery stalks, 1 carrot and 1 chopped onion and cook until vegetables begin to soften, stirring frequently, about 8 minutes. Mix in all remaining ingredients except sherry and rum. Add stock and bring to boil. Reduce heat and simmer 20 minutes.

3. Discard bay leaf. Mix in sherry and rum (or use sherry pepper sauce). Add fish, and serve immediately. (Note: The Bermudians add sherry peppers at the table.)

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