Wazs Bermuda Fish Chowder Recipes

BERMUDA FISH CHOWDER

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.

BERMUDA FISH CHOWDER

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.

WAZS' BERMUDA FISH CHOWDER

Steps:

• Saute the onions, carrots and the celery with the fish until the fish until the fish is cooked to the point that it breaks up.
• Add the rum, the sherry peppers sauce, the peppercorns, the garlic and the herbs and stir. Let it simmer for 2 minutes.
• Then add the tomato products and the fish bouillon.
• Simmer for about 30 minutes.
• While you are simmering it helps to mix with a whisk to ensure all the fish breaks up.
• (That is of course optional for the people that would like larger pieces of fish).
• Bermuda fish chowder is traditionally served with more black rum and sherry pepper sauce to be added to suit the taste of the individual eating it.

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.

BERMUDA FISH CHOWDER

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.

BERMUDA FISH CHOWDER (EASY VERSION)

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.

FISH CHOWDER (BERMUDA)

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.

VEGETABLE FISH CHOWDER

Steps:

• In a large saucepan, melt the butter over medium heat.
• Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
• Sprinkle with the flour and cook, stirring, for 1 minute.
• Add the chicken stock and bring to a boil.
• Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
• Add the milk, corn and fish.
• Heat until steaming and the fish flakes easily when tested, about 5 minutes.
• Add the parsley.