Bermuda Fish Chowder
Ingredients
- 4-6 white fish fillets
- 4 quart water
- salt
- pepper
- thyme
- bay leaves
- peppercorns
- and ground cloves
- 3 large onions, chopped
- 8 stalks celery, chopped
- 1 clove garlic, crushed
- 2 green peppers, chopped
- 1 lb. 12 oz. can tomatoes
- 10 oz. tin consomme
- 1 cup catsup
- 8 sprigs of parsley
- 2 Tbsp Worcestershire Sauce
- 2 tsp lemon juice
- 2 lbs. peeled, diced potatoes
- 6 carrots, chopped
- dark rum
- Sherry Peppers to taste
Instructions
(Serves 12). In a large pot simmer fish fillets in water, with salt, pepper, thyme, bay leaves, peppercorns, and ground cloves. In a large frying pan saute onions, celery, garlic, and green peppers, Add canned tomatoes and consomme. Simmer 1/2 hour. Add to fish. Add catsup; parsley; Worcestershire Sauce; lemon juice; potatoes and carrots. Add a good dose of dark rum and Outerbridge's Original Sherry Peppers to taste. Simmer 3-1/2 hours.