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Title: BERMUDA FISH CHOWDER (THE REEFS, SOUTHAMTON, BERMUDA)
Categories: Soups, Fish
Yield: 6 Servings
1 1/2 lb Grouper, Wahoo, or other
2 ea Potatoes, large
1 x -firm fish
1 x Celery, onion, carrot,
2 ea Tomatoes, large
1 x -and leek, cut rough to
1 ea Onion, large
1 x -make stock
1 x Bay leaf, peppercorns, thyme
2 ea Stalks celery
1 ea Carrot, large
1 ea Green pepper, large
4 oz Butter
4 oz Flour
3 oz Tomato paste
2 oz Black rum
2 oz Sherry peppers (liquid), or
1 x Salt and pepper to taste
1 x -substitute 1 chili pepper
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
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