Prep 2 hrs
Cook 1 hr
The first recipe I've contributed. This has become a household favorite and good for guests. I found it in Julia Aiken's cookbook Easy Entertaining, where she explains that she's taken some liberties with the original Bermudan recipe, preferring chunkier soups to liquefied ones. Me too.
- 2 tablespoons vegetable oil
- 1 large onion
- 1 garlic clove
- 2 large potatoes, peeled and finely chopped
- 2 large carrots, peeled and finely chopped
- 1 cup celery, chopped
- 1 green bell peppers or 1 red bell pepper, seeded and finely chopped
- 2 teaspoons dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon ground cloves
- 1 bay leaf
- 1 (14 1/2 ounce) can low sodium beef broth
- 1 (28 ounce) can diced tomatoes
- 1⁄4 cup ketchup
- 1⁄4 cup rum (dark or amber)
- 1 tablespoon Worcestershire sauce
- 1 lb fish fillet, boneless, skinless and finely chopped (e.g. red snapper, Boston bluefish, haddock, cod)
- 1⁄2 cup fresh parsley, chopped
- hot pepper sauce (to be authentic use Bermuda's own Outerbridge Peppers, Ltd. sauce)
- In a large saucepan or dutch over, heat oil over medium high heat. Add onion and garlic; cook, stirring, for 3-5 minutes or until onion is soft but not brown. Add potatoes, carrots, celery, bell pepper, thyme, salt, pepper, cloves and bay leaf. Cook, stirring, for 3-5 minutes until bell pepper starts to soften.
- Stir in canned beef broth and one can of water; bring to a boil over high heat. Reduce heat to medium low; simmer, covered, for 15 minutes or until vegetables are just tender.
- Stir in tomatoes, ketchup, rum and Worcestershire sauce; bring to boil over high heat. Reduce heat to medium low; simmer, covered, for one hour or until vegetables are very tender.
- Stir in fish; simmer, covered, 10 minutes until fish is opaque. Stir in parsley; season to taste with additional salt and pepper. Ladle into warm soup bowls and serve at once with hot pepper sauce.