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-> [Fish, Seafood, Soups & Stews] -> [Bermuda fish chowder 2 (the reefs, southamton, bermuda) Recipe] |
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Bermuda fish chowder 2 (the reefs, southamton, bermuda)
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| Artist: |
_ |
| Categories: |
Fish, Seafood, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Grouper, Wahoo, or other | | | -firm fish | | | Celery, onion, carrot | | | -and leek, cut rough to | | | -make stock | | | Bay leaf, peppercorns, thyme | | 1
| each | Carrot, large | | 1
| each | Green pepper, large | | 2
| each | Potatoes, large | | 2
| each | Tomatoes, large | | 1
| each | Onion, large | | 2
| each | Stalks celery | | 4
| oz | Butter | | 4
| oz | Flour | | 3
| oz | Tomato paste | | 2
| oz | Black rum | | 1
| x | Salt and pepper to taste | | 2
| oz | Sherry peppers (liquid), or | | | -substitute 1 chili pepper |
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Procedures:
| 1 | To a stockpot with 4 qts. | | 2 | Water add whole fish plus vegetables and herbs for stock. | | 3 | Bring to a boil, skimming off any scum from surface. | | 4 | Let simmer for 20 to 25 minutes. | | 5 | While it is cooking, dice the rest of the vegetables to ?. | | 6 | Strain and set aside both the stock and the fish. | | 7 | When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses. | | 8 | In the cleaned stockpot melt the butter and add the diced vegetables. | | 9 | Saute over medium heat for about 5 minutes. | | 10 | Add flour and stir for about 2 minutes on low heat. | | 11 | Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. | | 12 | Bring to a boil and add tomato paste. | | 13 | Reduce heat and let simmer for 45 to 50 minutes. | | 14 | Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum. | | 15 | Season to taste |
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