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Recipe: Bermuda Fish Chowder
Similar Categories: Bermuda, Fish, Chowder
2 pounds fresh fish
1 large rockfish head or 3 to 4 small ones
salt
1 sprig thyme
1 bay leaf
whole cloves
peppercorns
1/4 pound salt pork -- diced
2 onions -- chopped
6 stalks celery -- chopped
1 green pepper -- chopped
1 tin tomatoes
1 tin consomme
1/4 bottle ketchup
6 sprigs parsley -- minced
Worcestershire sauce
1 pinch curry powder
lemon
rum and sherry
Place fish and fish heads in a large pot. Add water to cover, as well
as salt, thyme, bay leaf, cloves, and peppercorns. Simmer at least an
hour. Then remove bones and skin and flake the fish into shreds.
In a separate saucepan, fry salt pork with onions, celery, and green
pepper. Then add tomatoes, consomme, ketchup, parsley, Worcestershire
sauce, and curry powder. Simmer to blend flavours. Add this mixture
to the fish stock.
Thicken the chowder slightly with flour or cornstarch. Colour with
gravy browning. Simmer about 15 minutes longer. Just before serving,
add a squeeze of lemon and rum and sherry to taste.
1 large rockfish head or 3 to 4 small ones
salt
1 sprig thyme
1 bay leaf
whole cloves
peppercorns
1/4 pound salt pork -- diced
2 onions -- chopped
6 stalks celery -- chopped
1 green pepper -- chopped
1 tin tomatoes
1 tin consomme
1/4 bottle ketchup
6 sprigs parsley -- minced
Worcestershire sauce
1 pinch curry powder
lemon
rum and sherry
Place fish and fish heads in a large pot. Add water to cover, as well
as salt, thyme, bay leaf, cloves, and peppercorns. Simmer at least an
hour. Then remove bones and skin and flake the fish into shreds.
In a separate saucepan, fry salt pork with onions, celery, and green
pepper. Then add tomatoes, consomme, ketchup, parsley, Worcestershire
sauce, and curry powder. Simmer to blend flavours. Add this mixture
to the fish stock.
Thicken the chowder slightly with flour or cornstarch. Colour with
gravy browning. Simmer about 15 minutes longer. Just before serving,
add a squeeze of lemon and rum and sherry to taste.
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