Bermuda fish chowder (the reefs, southamton)

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Grouper, Wahoo, or other firm fish
Celery, onion, carrot, and leek, cut rough to make stock
Bay leaf, peppercorns, thyme
1 Carrot, large
1 Green pepper, large
2 Potatoes, large
2 Tomatoes, large
1 Onion, large
2 Stalks celery
4 ounces Butter
4 ounces Flour
3 ounces Tomato paste
2 ounces Black rum
Salt and pepper to taste
2 ounces Sherry peppers (liquid), or substitute 1 chili pepper

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 ½". 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. Saute 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.

Shared by Kim Canteenwalla, Chef de Cuisine, The REEFS, Southampton, Bermuda

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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