Bermuda Fish Chowder (The Reefs, Southamton, Bermuda) Recipe

Step 1

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 1/2". 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

Things You'll Need

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

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