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Bermuda Fish Chowder

Bermuda Fish Chowder from the Pompano Beach Club
by Tim Granzeau

Bermuda Fish Chowder is served at almost every restaurant on the island.  The recipes vary in significant ways but always are garnished with Outerbridge’s Sherry Pepper hot sauce and Bermuda Black Rum.  A Dark and Stormy (Ginger Beer with Black Rum and lime juice.) is the perfect drink to enjoy with your chowder.

This recipe may be prepared on one day with a quick finish on the next day.  You may change ingredients or procedures.  Use of Shellfish stock and more tomato delivers a Lobster Pot restaurant flavor.  Cooking whole rockfish in fish broth until fully cooked makes a traditional Bermuda style chowder.  We like to add shrimp at the end.

 

Ingredients:  8 servings 

Oil:   2 Tbsp. Canola (Or one-half Butter)

Vegetables:

1                 Large Onion, cubed

2                 Celery Stalks, cubed

2                      Medium Carrots, cubed

1                      Medium Green Bell Pepper, cubed

3                      Garlic Cloves, minced

Tomato:

3 Tbsp.      Tomato Paste

          Liquids:

4 Cups Fish Stock or Salt-Free Clam Juice

          Other:

2 Large Russet Potatoes, cubed

16 Oz. Can Whole Tomatoes, reserve juices, cube tomatoes

2 Tbsp. Worcestershire Sauce

1 Large Jalapeno Chili, minced

1 Teaspoon Dried Thyme, crumbled

1 Bay Leaf

          Fish:

                    1 Pound Red Snapper Fillets cut into 1/2" pieces.

 

Procedures:

          Heat oils in a large Dutch oven over medium heat.

          Add the Vegetables and Garlic.

Sauté until they are just tender, about 8 minutes.


          Stir in Tomato Paste and cook for 1 minute

Add Fish Stock, Potatoes, Canned Tomato with Juices, Worcestershire Sauce, Jalapeño Chili, Thyme and Bay Leaf.

 

Simmer until potatoes are tender, stirring occasionally.

About 30 minutes.

 

NOTE:  You may prepare to this point a day ahead.  Cover and refrigerate.  Bring to a simmer before continuing.

 

          Add Fish and simmer until just tender. 

Season to taste with fresh; ground sea salt and pepper.      

 

          Serve with Sherry Pepper and Black Rum.

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