Fish Chowder

OUTERBRIDGE PEPPERS LTD. • P.O. Box FL 85 FL BX Bermuda
Tel:441-296-4451 • Fax: 441-296-4851 • Email: peppers@ibl.bm

[ Baked Bananas ] [ Banana Fritters ] [ Bermuda Rum Scampi ] [ Bermuda Mary ] [ Codfish Cakes ] [ Codfish & Potatoes ] [ Fish Chowder ] [ Macaroni & Cheese ] [ Mustard Wine Steak ] [ Sherry Rum Peppers Vinaigrette ]

"BERMUDA FISH CHOWDER" - Serves 12

In a large pot, put water, fish fillets, salt and spices. Bring to a boil and let simmer for 30 – 45 minutes.
In a frying pan, melt butter and oil and briefly sauté onions, celery, garlic and green peppers. Then add tomatoes and consommé and simmer covered for 30 minutes. Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning.
Serve soup piping hot and pass around Outerbridge’s Original Sherry Peppers Sauce and Gosling’s Black Seal rum (or a similar good quality dark rum) so guests can add a few dashes of each.

4		Quarts water
1 ½		Pounds white fish fillets
		Salt
		Spices: thyme, bay leaves, peppercorns, ground cloves
2		Tablespoons butter
2		Tablespoons oil
3		Large onions, chopped
8		Stalks celery, chopped
1		Garlic clove, minced
2		Green peppers, chopped
1		Can (28 oz, 794g) whole tomatoes, chopped
1		Can (10 oz, 285g) beef consomme
1		Cup catsup
½		Cup chopped parsley
2		Tablespoons Worcestershire Sauce
2		Teaspoons lemon juice
2		Pounds potatoes, peeled and diced
6		Carrots, diced
1		Jigger (2 ounces) Gosling’s Black Seal Rum (or a good dark rum)
4		Tablespoons Outerbridge’s Original Sherry Peppers Sauce
		Freshly ground pepper to taste