Bermuda Fish Chowder (Easy Version)

Name: 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

21 ingredients

4 steps

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

Directions

1

In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
2

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.
3

Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours.
4

Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.