Bermuda Fish Chowder (The Reefs, Southampton, Bermuda)

Course : Fish
Serves: 6
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1 1/2 pounds grouper -- wahoo, or other firm fish
2 large potatoes cut rough to make stock
2 large celery cut rough to make stock
2 large onion cut rough to make stock
2 large carrot cut rough to make stock
2 large tomatoes
2 large leek cut rough to make stock
1 large Onion
1 piece bay leaf -- peppercorns, thyme
2 stalks celery
1 large carrot
1 large green pepper
4 ounces butter
4 ounces flour
3 ounces tomato paste
2 ounces black rum
2 ounces sherry peppers -- (liquid), or substitute 1 chili pepper
1 teaspoon salt and pepper to taste

Preparation / Directions:

To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2". Strain and set aside both the stock and the fish. When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses. In the cleaned stockpot melt the butter and add the diced vegetables. Sauté over medium heat for about 5 minutes. Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. Bring to a boil and add tomato paste. Reduce heat and let simmer for 45 to 50 minutes. Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum. Season to taste. Kim Canteenwalla, Chef de Cuisine, The REEFS, Southampton, Bermuda

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