Fish Chowder (Bermuda)

Name: Fish Chowder (Bermuda)
Ingredients: 4 tablespoons unsalted butter; 3 medium onions, chopped; 2 garlic cloves, minced; 2 green peppers, chopped; 5 cups water; 1 1/2 lbs red snapper fillets; 2 bay leaves; 1/2 teaspoon dried thyme; 10 peppercorns; 1/4 teaspoon ground cloves or 6 whole cloves; 1 (28 ounce) can chopped tomatoes, with juice; 1 (10 ounce) can beef consomme; 1/4 cup ketchup; 1 tablespoon Worcestershire sauce; 2 lbs potatoes, peeled and diced; 6 celery ribs, diced; 6 carrots, diced; 2 tablespoons pepper sauce (Outerbridge's Original Sherry Peppers Sauce is traditional); 1/4 cup dark rum; 8 lemon wedges; chopped parsley (to garnish); fresh ground pepper

22 ingredients

8 steps

Ingredients

4 tablespoons unsalted butter
3 medium onions, chopped
2 garlic cloves, minced
2 green peppers, chopped
5 cups water
1 1/2 lbs red snapper fillets
2 bay leaves
1/2 teaspoon dried thyme
10 peppercorns
1/4 teaspoon ground cloves or 6 whole cloves
1 (28 ounce) can chopped tomatoes, with juice
1 (10 ounce) can beef consomme
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 lbs potatoes, peeled and diced
6 celery ribs, diced
6 carrots, diced
2 tablespoons pepper sauce (Outerbridge's Original Sherry Peppers Sauce is traditional)
1/4 cup dark rum
8 lemon wedges
chopped parsley (to garnish)
fresh ground pepper

Directions

1

Melt the butter and cook the onions, garlic and green pepper in it until soft. Then add the water and the fish filets.
2

Add the bay leaves and thyme, then put the peppercorns and whole cloves (if that's what you're using) into a tea ball and drop into the stock.
3

Bring to a boil, then reduce heat and cover. Simmer for 30 minutes.
4

Add the tomatoes, the beef consomme, ketchup and Worcestershire sauce. Stir until well incorporated, then add the potatoes, carrots and celery.
5

Add the rum and Sherry Peppers sauce and bring back to a boil.
6

Reduce heat and partially cover the pot. Simmer for 1 to 1 1/2 hours.
7

When the chowder is done, remove the tea ball and bay leaves, garnish with the parsley and top each serving with ground black pepper.
8

Serve with lemon wedges, extra rum and Sherry Peppers sauce on the side.