BERMUDA FISH CHOWDER
This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
- Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
- Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 23.8 g, Cholesterol 32.8 mg, Fat 5.9 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 0.9 g, Sodium 656.9 mg, Sugar 6.6 g
FISH CHOWDER (BERMUDA)
I used this recipe for week 30 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bermuda is my 30th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. I did not personally like this recipe--way too many carrots and celery for my tastes. If you like that sort of thing though, you will probably have a better opinion than I did.
Provided by GiddyUpGo
Categories Low Cholesterol
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Melt the butter and cook the onions, garlic and green pepper in it until soft. Then add the water and the fish filets.
- Add the bay leaves and thyme, then put the peppercorns and whole cloves (if that's what you're using) into a tea ball and drop into the stock.
- Bring to a boil, then reduce heat and cover. Simmer for 30 minutes.
- Add the tomatoes, the beef consomme, ketchup and Worcestershire sauce. Stir until well incorporated, then add the potatoes, carrots and celery.
- Add the rum and Sherry Peppers sauce and bring back to a boil.
- Reduce heat and partially cover the pot. Simmer for 1 to 1 1/2 hours.
- When the chowder is done, remove the tea ball and bay leaves, garnish with the parsley and top each serving with ground black pepper.
- Serve with lemon wedges, extra rum and Sherry Peppers sauce on the side.
Nutrition Facts : Calories 459.8, Fat 10.5, SaturatedFat 5.5, Cholesterol 73.6, Sodium 737.4, Carbohydrate 50.6, Fiber 9.3, Sugar 14.4, Protein 37.5
BERMUDA FISH CHOWDER (EASY VERSION)
Make and share this Bermuda Fish Chowder (Easy Version) recipe from Food.com.
Provided by byZula
Categories Chowders
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
- In a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. Then add tomatoes and consomme and simmer covered for 30 minutes.
- Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours.
- Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.
BERMUDA FISH CHOWDER
Provided by Food Network
Time 1h40m
Yield Yield: 10 servings
Number Of Ingredients 16
Steps:
- Heat up the olive oil in a thick heavy bottomed pan. Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs and continue to cook for 2 minutes. Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce. Let simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
FISH CHOWDER, BERMUDA STYLE
Provided by Marian Burros
Categories lunch, soups and stews, main course
Time 1h15m
Number Of Ingredients 18
Steps:
- 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.
- Strain, reserving stock. Discard heads; remove skin and bone from fish and flake the fish.
- In large kettle melt butter; add onions, celery and green pepper. Cook until tender.
- Add tomatoes, tomato sauce, parsley, Worcestershire sauce, hot pepper sauce and curry. Simmer, uncovered, 15 minutes.
- Add reserved fish stock and flaked fish. Simmer 15 minutes.
- 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.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 770 milligrams, Sugar 4 grams, TransFat 0 grams
FISH CHOWDER
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
Provided by Dreamgoddess
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cod fillets into bite sized pieces.
- Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Add fish and cook 10 minutes longer.
- Add milk.
- Reheat, but do not boil.
- Serves 4.
- Serve hot, with freshly baked home made bread or rolls and butter.
Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4
BERMUDA FISH CHOWDER
Steps:
- Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
- Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
- Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.
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