Fish Chowder (Bermuda)

READY IN: 2hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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