Fish Chowder

Name: Fish Chowder
Ingredients: 2 teaspoons butter; 1 onion, chopped; 2 stalks celery, chopped; 1 chile pepper, seeded and chopped; 2 tablespoons tomato paste; 1 pound fresh grouper, cut into chunks; 1 whole carrot, peeled and chopped; 2 tomatoes, chopped; 1 whole red pepper, chopped; 1 tablespoon crushed red pepper flakes; 1 large potato, peeled and chopped; Salt and freshly ground black pepper; 2 cups fish stock or water; 1 teaspoon hot sauce; 1 1/2 cups tomato juice; 1/4 teaspoon Worcestershire sauce; 1 tablespoon Bermuda black rum or dark rum; 1 teaspoon sherry peppers (a special Bermudan pepper-flavored sherry)

18 ingredients

7 steps

Ingredients

2 teaspoons butter
1 onion, chopped
2 stalks celery, chopped
1 chile pepper, seeded and chopped
2 tablespoons tomato paste
1 pound fresh grouper, cut into chunks
1 whole carrot, peeled and chopped
2 tomatoes, chopped
1 whole red pepper, chopped
1 tablespoon crushed red pepper flakes
1 large potato, peeled and chopped
Salt and freshly ground black pepper
2 cups fish stock or water
1 teaspoon hot sauce
1 1/2 cups tomato juice
1/4 teaspoon Worcestershire sauce
1 tablespoon Bermuda black rum or dark rum
1 teaspoon sherry peppers (a special Bermudan pepper-flavored sherry)

Directions

1

In a large saucepan, melt the butter over high heat.
2

Add the onion, celery, and chili pepper and saute until tender; stir in the tomato paste.
3

Add the grouper and stir until the fish is coated.
4

Mix in the carrot, tomatoes, red pepper, crushed red pepper flakes, potato, and salt and pepper.
5

Reduce the heat to medium and add the fish stock, hot sauce, tomato juice, and Worcestershire sauce.
6

Simmer over medium heat for 1 hour.
7

Serve in bowls and drizzle with rum and sherry peppers.