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Bermuda Fish Chowder




Source of Recipe


Black Seal


Recipe Introduction


As bouillabaisse is to French and Minestrone to the Italians, every fish chowder-maker in Bermuda insists his or her recipe is the most authentic.
A true chowderhead will tell you the best fish chowder is made with heads of grouper. Boil 'em good and pick off the meat. The head also provides gelatin that helps to thicken the soup. So if you can get 'em, use 'em.


List of Ingredients




4 qts. Water
6 Rockfish heads (or 3 lbs. fillets)
2 tsp. vegetable oil
1 lb. Onions, chopped
½ peppers, small dice
½ carrots, small dice
1 lb. Potatoes, small dice
1 lb. Leeks, washed, chopped fine
6 ribs celery, chopped
4-oz tin tomato paste
19-oz tin whole tomatoes, seeded, chopped
Ground white pepper to taste
2 tsp. tarragon
2 tsp. curry
2 tsp. thyme
Salt to taste
2 tsp. marjoram
2 tsp. oregano
4 cloves garlic, minced
4 bay leaves
¼ cup Gosling's Black Seal Rum
¼ cup sherry peppers

Recipe



Boil rockfish heads in lightly salted water until fully cooked. Remove the heads, set aside to cool. Strain the remaining stack through a fine sieve and set aside.
Remove the meat from the bones while still warm. Set aside. Finely chop the vegetables and sauté in vegetable oil until the onions and leeks are translucent. Add the tomato paste and sweat for another 3 minutes. Add the fish stock, fish meat, herbs, spices and chopped tomatoes. Bring to a boil and allow to simmer for at least 2 hours. While the chowder is allowed to cook, be sure to constantly remove scum or impurities that may rise to the surface. Also during simmering, break up any large pieces of fish that remain. Season with salt, pepper rum and sherry peppers.
Gosling's Black Seal Rum and sherry peppers should be served on the side so that this dish can be enjoyed to the fullest.


Serving Size: Serves 25