Bermuda Fish Chowder

Ingredients

Yield:

Serves 6

• Bermuda Fish Chowder

  • 1 gal. Fish stock (see below)
  • 1 tsp. oregano
  • 1-1/2 lbs. fish fillets
  • 1 tsp. marjoram
  • 1 tsp. thyme
  • 1 tsp. cinnamon
  • 8 oz. celery
  • 8 oz. carrots
  • 8 oz. onions finely chopped
  • 8 oz. peeled minced tomatoes
  • 1 oz. garlic
  • 2 oz. black rum
  • 4 oz. flour
  • 4 oz. Worcestershire Sauce
  • 8 oz. water
  • Dash of hot sauce
  • Gravy coloring

• Fish Stock

  • 3 lbs. fish heads
  • 1-1/2 gallons of water
  • 1 large onion studded with 3 cloves
  • 4 large carrots
  • 2 stalks celery
  • 1 bay leaf
  • 4 peppercorns
  • 4 green onions with tops

Preparation

Difficulty:

hard

1. Fish Chowder Method

   • Place the fish, vegetables and stock in a 2 gal. stock pot.
   • Bring to a boil over medium heat.
   • Add the thyme, oregano, marjoram and cinnamon.
   • Reduce the heat and cook for 10 minutes.
   • Add the rum, Worcestershire Sauce and hot sauce.
   • Bring to a boil and simmer for a further 10 minutes.
   • Mix the flour and water together to form a raw roux.
   • Strain through a fine sieve.
   • Add roux to the mixture while stirring to avoid lumps.
   • Add the gravy coloring until reaching a golden brown color.
   • Simmer over a low heat for 1-1/2 hrs. Stirring from time to time.
   • Add salt to taste.
   • Serve with black rum and sherry pepper (optional).

2. Fish Stock Method

   • Place the fish heads, peppercorns and water in a 2 gal. stock pot.
   • Bring to a boil over medium heat.
   • Remove scum from the surface. Add remaining ingredients.
   • Cover and simmer for one hour.
   • Remove fish heads and vegetables from stock.
   • Strain through a fine sieve.
   • Use as required.