Fish Chowder, Bermuda Style
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3pounds sea bass
- 2pounds any other fish fillets
- Salt to taste
- 1½teaspoons dried leaf thyme
- ½teaspoon ground cloves
- 1bay leaf
- ¼cup butter
- 2onions, chopped
- 6ribs celery, chopped
- 1green pepper, chopped
- 1(28 ounce) can tomatoes
- 1(8 ounce) can tomato sauce
- 2tablespoons chopped parsley
- ¾teaspoon Worcestershire sauce
- ¼teaspoon hot pepper sauce
- ¼teaspoon curry powder
- Lemon wedges
- Dark rum and sherry
Nutritional analysis per serving (12 servings)
246 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 37 grams protein; 770 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove heads and tails of sea bass. Discard tails. Place heads, fish bodies and fillets in large kettle. Add water just to cover, salt, thyme, cloves and bay leaf. Cover and simmer 15 minutes.
- Step 2
Strain, reserving stock. Discard heads; remove skin and bone from fish and flake the fish.
- Step 3
In large kettle melt butter; add onions, celery and green pepper. Cook until tender.
- Step 4
Add tomatoes, tomato sauce, parsley, Worcestershire sauce, hot pepper sauce and curry. Simmer, uncovered, 15 minutes.
- Step 5
Add reserved fish stock and flaked fish. Simmer 15 minutes.
- Step 6
Serve in heated soup bowls, adding a squeeze of lemon juice, a dash or two each of rum and sherry and additional hot pepper sauce to taste to each serving.
- An excellent hot pepper sauce, Outerbridge's, imported from Bermuda, is the correct seasoning to use for this dish. If not available, use a domestic brand.
Private Notes
Comments
A dash of rum and 'hot pepper sauce' does not make a Bermudian Chowder, that should have Goslings Rum and Sherry Peppers Sauce, not dots of it. Very odd recipe. Also 1/4 tsp of anything is why bother?
Recipe is fine, but needs a lot of help. I use a packaged fish broth (instead of water) and added more than a cup as the chowder heated and reduced. As others have noted, it needs more hot sauce and I finished it with lime juice before serving. I also steamed a dozen little necks on the side and added them (4 to a bowl in shells) before serving, to make a dramatic presentation.
Good but seemed bland. Keep the water volume down, increase the Worcestershire sauce and the hot sauce.
A dash of rum and 'hot pepper sauce' does not make a Bermudian Chowder, that should have Goslings Rum and Sherry Peppers Sauce, not dots of it. Very odd recipe. Also 1/4 tsp of anything is why bother?