I used this recipe for week 30 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bermuda is my 30th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. I did not personally like this recipe--way too many carrots and celery for my tastes. If you like that sort of thing though, you will probably have a better opinion than I did.
- 4 tablespoons unsalted butter
- 3 medium onions, chopped
- 2 garlic cloves, minced
- 2 green peppers, chopped
- 5 cups water
- 1 1⁄2 lbs red snapper fillets
- 2 bay leaves
- 1⁄2 teaspoon dried thyme
- 10 peppercorns
- 1⁄4 teaspoon ground cloves or 6 whole cloves
- 1 (28 ounce) can chopped tomatoes, with juice
- 1 (10 ounce) can beef consomme
- 1⁄4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 lbs potatoes, peeled and diced
- 6 celery ribs, diced
- 6 carrots, diced
- 2 tablespoons pepper sauce (Outerbridge's Original Sherry Peppers Sauce is traditional)
- 1⁄4 cup dark rum
- 8 lemon wedges
- chopped parsley (to garnish)
- fresh ground pepper
- 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.