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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Bermuda Fish Chowder Recipe

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This recipe for Bermuda Fish Chowder is from Lines Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 qts water
1 1/2 lbs -3 lbs fish fillets (white flesh: roughly, tilapia, cod, bass) or experiment with home caught fish
Seasonings (be generous-at least a tablespoon each: salt, thyme, bay leaves, cracked pepper, cloves-ground, coriander-ground, cinnamon, allspice
BOIL THEN SIMMER THE ABOVE INGREDIENTS
2 T butter
2 T olive oil
Meanwhile, COMBINE oils & SAUTE THE FOLLOWING
3 large onions, chopped
1 large bunch of celery, chopped
5 garlic cloves minced
2 LG bell peppers any color
3 LG tomatoes or 28 oz can chopped
ADD TO SIMMERING POT THEN ADD:
2 C beef broth
1 C ketchup
1/2 C chopped. Parsley
2 T Worcestershire sauce
Juice of 1 lemon
2 lbs potatoes diced
6 large carrots diced or shredded
2 oz dark black rum
4 T sherry peppers sauce (Outerbridges brand-can order online-worth it!)
Directions:
Directions:
Simmer all for 15 min to 1/2 hour or until potatoes and veggies are very soft. May serve chunky or put 1/2 in a blender then stir back in. Serve with crusty bread or soup crackers.
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
National soup served in every restaurant in Bermuda. Not fishy tasting at all. Jonathan fell so in love with this bold chowder that he had it every day we were there and bought the original cookbook national favorite version of it.

 

 

 

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