Bermuda Fish Chowder (Easy Version)

• 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

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.

water, white fish, salt, thyme, butter, oil, onions, stalks celery, garlic, green peppers, tomatoes, beef consomme, ketchup, parsley, worcestershire sauce, lemon juice, potatoes, carrots, rum, pepper sauce, fresh ground pepper

Taken from www.food.com/recipe/bermuda-fish-chowder-easy-version-183108 (may not work)