Bermuda Fish Chowder Recipe

ingredients

6 white fish filets (use cod, hake, halibut, snapper, or what you have)
4 quarts water
1 teaspoon dried thyme
3 whole bay leaves (remove when soup is done)
1/2 teaspoon ground cloves
1/4 cup butter
6 cups finely chopped onions
2 cups finely chopped celery
1 clove garlic, crushed
1 1/2 cup chopped green bell pepper
4 cups canned Roma tomatoes, chopped
1 1/2 cup rich beef broth
1 cup ketchup
1/4 cup minced parsley
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
4 cups peeled, diced potatoes
2 cups chopped carrots
1 ounce dark rum or sherry

directions

In a large kettle, combine the fish filets with four quarts of water, salt and pepper to taste, and the thyme, bay leaves and ground cloves.

In a separate pan, melt the butter and add the onions, celery, garlic, green pepper. Cook until onions are soft.

To this same dish add the tomatoes and their juice, and the beef broth and simmer for 30 minutes.

Add this mixture to the fish in the kettle. Stir in ketchup, parsley, Worcestershire, and lemon juice. Add the potatoes, carrots, rum or sherry and more black pepper if you like. Simmer very slowly for at least 1 hour, or up to 3 hours, stirring every half hour.

nutrition data

Nutritional data has not been calculated yet.