Read Microsoft Word - Bermuda Fish Chowder Recipe.doc text version

BERMUDA FISH CHOWDER

1 large white meat fish or smaller totaling about ten pounds 2 cups chopped onions 1 cup chopped celery 1 head finely chopped garlic 1 cup combined diced green peppers: red/orange/yellow 1/3 cup butter or extra virgin olive oil 2 ­ 3 tbsp fresh thyme, herbs de Provence, mixed herbs of your choice 1 can stewed tomatoes (Cajun Style is GREAT!) 1 can beef broth (or vegetable broth) 2 cups white wine ½ cup sherry 3 ounces Gosling's Black Seal Rum 1 tbsp or two of beef or vegetable glace (to darken broth) Several shakes of Worcestershire sauce; 2 to 3 bay leaves; salt & pepper to taste Several shakes of Outerbridge's Original Sherry Pepper Sauce ­ to taste Optional: 1 cup diced carrots 2 cups diced potatoes Use quality white meat fish, not tuna. In Bermuda we prefer to use grouper or snapper, but cod or sea bass make excellent chowder. With a sharp knife, remove fillets from both sides of the fish and refrigerate, discarding the skin. In the old days, making chowder was a frugal way of using the whole fish, but today most home recipes include the fillets. Remember, the more fish, the richer the broth! Place the fish heads and racks in a large pot with 2 to 3 quarts of water and bring to a boil. Lower the heat and simmer for about an hour (skimming occasionally) until the fish is falling off the bones. Remove the racks, strain the stock and allow the fish to cool. In a separate pan, sauté the onions, celery, peppers and garlic in the olive oil or butter until translucent; add the spices, stewed tomatoes, beef or vegetable broth, glace, sherry and white wine, bay leaves, Worcestershire sauce, salt and pepper and blend into the stock. Simmer for another 30 minutes. Remove all bones from the cooled fish and stir into the stock; include the fillets (which should be finely diced). Add the rum and sherry peppers and simmer for about an hour. (Add the optional potatoes and carrots at this stage) ­ (You may want to thicken the chowder by incorporating a Roux). You may serve the Chowder on the same day you make it, but we recommend refrigerating overnight, which will "marry" the ingredients. The taste is so sinful; you'll swear it's illegal! When serving, add a shot of black rum and a dash of Outerbridge's Original Sherry Peppers, or use Outerbridge's Original Sherry Rum Peppers. Hot bread and butter on the side and you will be back in Paradise!!

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Microsoft Word - Bermuda Fish Chowder Recipe.doc

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