Bermuda Fish Chowder
- water ... 1 gal
- white fish ... 3 lbs
- butter ... 1/2 stick
- vegetable oil ... 1/4 cup
- onion ... 5-6 medium; chopped fine
- celery ... 12-15 stalks; chopped fine
- carrot ... 2 cups; chopped fine
- garlic ... 4 large cloves; chopped fine
- green (red, yellow) bell pepper ... 3-4; chopped fine
- tomato ... 3 cups; chopped (diced, crushed)
- beef (vegetable) consomme ... 24 oz
- ketchup ... 2 cups
- parsley ... 1 cup fresh (or 2/3 cups dry); chopped
- Worcestershire Sauce ... 1/2 cup
- lemon juice ... 1 TBL
- white potatoes ... 4 lbs; peeled & diced
- carrots ... 10-12; diced
- dark Rum ... 4-5 oz
- Outerbridge's Original Sherry Peppers Sauce ... 1/2 cup
- salt, pepper, thyme, bay leaves, peppercorns, ground clove
- flour ... 3/4 cups; sifted fine
- cinnamon ... 1 tsp
- marjoram ... 1 tsp
- oregano ... 1 tsp
- fish (or vegetable stock) ... 1/2 gal
- white fish ...
- Use large, heavy-bottom pot. Combine water, spices and fish; bring to boil; simmer 45 minutes.
- Use large, heavy-bottom skilled. Combine butter & oil; saute onions, celery, garlic, & pepper; stir in tomatoes and consomme, bring to boil, simmer (covered) 30-40 minutes.
- Combine vegetables to stock. Add remaining ingredients, simmer (partially covered) for 2-3 hours.
- Serve hot with crusty bread, extra Rum & Sherry Peppers Sauce.
water, white fish, butter, vegetable oil , onion, celery , carrot , garlic, green, tomato , beef, ketchup , parsley , worcestershire sauce , lemon juice , white potatoes, carrots , s original, salt, flour , cinnamon , marjoram , oregano , fish, white fish
Taken from www.epicurious.com/recipes/member/views/bermuda-fish-chowder-1278309 (may not work)