Fish Chowder Bermuda Recipes

Steps:

• Melt the butter and cook the onions, garlic and green pepper in it until soft. Then add the water and the fish filets.
• Add the bay leaves and thyme, then put the peppercorns and whole cloves (if that's what you're using) into a tea ball and drop into the stock.
• Bring to a boil, then reduce heat and cover. Simmer for 30 minutes.
• Add the tomatoes, the beef consomme, ketchup and Worcestershire sauce. Stir until well incorporated, then add the potatoes, carrots and celery.
• Add the rum and Sherry Peppers sauce and bring back to a boil.
• Reduce heat and partially cover the pot. Simmer for 1 to 1 1/2 hours.
• When the chowder is done, remove the tea ball and bay leaves, garnish with the parsley and top each serving with ground black pepper.
• Serve with lemon wedges, extra rum and Sherry Peppers sauce on the side.

Steps:

• In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
• 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.
• 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 the sherry peppers sauce and black rum to add accordingly.

Steps:

• In a large saucepan, melt the butter over high heat. Add the onion, celery, and chili pepper and saute until tender; stir in the tomato paste. Add the grouper and stir until the fish is coated. Mix in the carrot, tomatoes, red pepper, crushed red pepper flakes, potato, and salt and pepper. Reduce the heat to medium and add the fish stock, hot sauce, tomato juice, and Worcestershire sauce. Simmer over medium heat for 1 hour.
• Serve in bowls and drizzle with rum and sherry peppers.

Steps:

• Remove heads and tails of sea bass. Discard tails. Place heads, fish bodies and fillets in large kettle. Add water just to cover, salt, thyme, cloves and bay leaf. Cover and simmer 15 minutes.
• Strain, reserving stock. Discard heads; remove skin and bone from fish and flake the fish.
• In large kettle melt butter; add onions, celery and green pepper. Cook until tender.
• Add tomatoes, tomato sauce, parsley, Worcestershire sauce, hot pepper sauce and curry. Simmer, uncovered, 15 minutes.
• Add reserved fish stock and flaked fish. Simmer 15 minutes.
• Serve in heated soup bowls, adding a squeeze of lemon juice, a dash or two each of rum and sherry and additional hot pepper sauce to taste to each serving.

Steps:

• Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
• Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
• Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.

Steps:

• Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
• Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
• Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.